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FIGHT FOR FOIE [photos + video]

Posted Wednesday, March 28, 2012 by Mona Shah
On March 12, 2012, Haven Gastropub +Brewery Executive Chef Greg Daniels rallied some of L.A.'s most prominent young chefs to oppose the impending ban on foie gras, slated to take effect July 1, 2012. Chefs Brendan Collins of Waterloo & City and Larry's, Jordan Toft of Eveleigh, Vartan Abgaryan of Public Kitchen & Bar, David Coleman of Michael's on Naples Ristorante, and Alex Reznik of La Seine joined Chef Daniels and Haven Gastropub +Brewery Pastry Chef Santanna Salas to prepare a seven-course prix-fixe dinner to support humane and ethical farming standards. 100% of the proceeds from the evening's sales, along with all tips earned by the restaurant's service staff—an impressive $7,500!—will directly benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.).

(This was put together by one of our staff who feels strongly about ethical farming; we are grateful to have such passionate co-workers.)


Pasadena Restaurant Week! March 25-30

Posted Friday, March 23, 2012 by Mona Shah
We are so excited to be participating in our very first PASADENA RESTAURANT WEEK! This is when the city that is home to our second restaurant showcases its dynamic and magnificent dining options!

Pasadena Restaurant Week runs SUNDAY, MARCH 25 through FRIDAY, MARCH 30.

Our menus are online HERE and we're offering a killer Lunch menu for $15 and unbelievable Dinner menu for $26! Trust us, it's a great dinner -- you get a starter, entree and dessert AND draught beer, draught wine, or Restaurant Week specialty cocktail for that price! You are guaranteed to leave satisfied!

If you were looking for an excuse to come see us in Old Pasadena, well, you got it!




5 Questions for Greg Daniels | L.A. Times

Posted Monday, March 19, 2012 by Mona Shah

Greg Daniels is executive chef of Pasadena's Haven Gastropub & Brewery. The Southern California native and graduate of the California School of Culinary Arts creates dishes that pair with the restaurant's craft beer and cocktails. Today, in particular, that's foie gras. Haven Gastropub & Brewery is hosting a seven-course prix-fixe dinner, along with chefs such as Brendan Collins of Waterloo & City and Jordan Toft of Eveleigh. See Haven's blog for more information.

What’s coming up next on your menu? Bone marrow, rabbit, sustainable bluefin tuna, pig's ears, beef tendon and blood biscuits. The biscuits have been fun -- we added pork fat and blood, and we'll be serving them with bone marrow butter, and a Hatch chile jam.

Latest ingredient obsession? Fat. Duck, pork, goose, foie gras, bacon fat. We've found that animal fats just add that certain something you can't get from oils. I bathe daily in beef tallow -- it really makes your skin glow.

What restaurant do you find yourself going to again and again? Puffy Taco in Whittier. I grew up around the corner from it, and every time I'm out that way, I have to stop and eat two puffy tacos (ground beef and potato, in a fried masa shell, with all the gringo fixings), strips Texanos (chips with cheese, avocado sauce and salsa) and a fresh lemonade. Honestly, I could eat these every day, and it would never get old. It helps that the same family is still running the joint after all these years, and they're just awesome people.

What’s the last non-food-related book you read? "The Idiot's Guide to Fatherhood." That was the book my wife gave me to let me know she was pregnant with my daughter. It was an awesome way to find out. Madeleine is 3 months old now, and I still consult the book for advice!

Favorite kitchen soundtrack? Social Distortion, Mariachi el Bronx, Ryan Adams, Jay-Z. We really like to mix it up in the kitchen. Everyone has a different taste in music, and we can go from alt-country to hip-hop without skipping a beat.

Haven Gastropub & Brewery, 42 De Lacey Ave., Pasadena, (626) 768-9555, www.havengastropub.com. 

Read the full entry online at LATimes.com HERE.

Why Fight For Foie? Statement from Chef Greg Daniels

Posted Tuesday, March 06, 2012 by Mona Shah

On Monday, March 12, 2012, Haven Gastropub +Brewery will host a seven-course prix-fixe dinner ($100 per person, exclusive of tax and gratuity) to support humane and ethical farming. The evening will feature esteemed chefs Greg Daniels (Haven Gastropub +Brewery), Brendan Collins (Waterloo & City, Larry’s), Jordan Toft (Eveleigh), Vartan Abgaryan (Public Kitchen & Bar), David Coleman (Michaels on Naples), and Alex Reznik (La Seine) working side-by-side. The dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers.
See the indulgent degustation menu and reservation info HERE.

WHY FIGHT FOR FOIE? A Statement from Chef Greg Daniels:
Our FIGHT FOR FOIE dinner at Haven Gastropub +Brewery in Pasadena has been met with mixed responses. While many are supportive of our efforts to promote humane and ethical farming, there are those who are against this dinner.

My partners and I are excited about this dinner.  It's a chance to really get the word out there about the impending ban, and my response to those who are against foie gras is simple: don't be blinded by propaganda.

Foie gras production by responsible, artisan farmers in the U.S. is ethical and humane.  Ducks naturally overeat to fatten up for migration, and farmers have just harnessed that natural instinct.  The gavage they use to feed doesn't hurt the duck.  The fact is when you see pictures or videos of tubes being pushed down a duck's throat, it looks painful: however, ducks have no gag reflex, they breathe through their tongues, and they swallow whole fish.  It's just not true to say that this is animal cruelty.  That's where the problem lies: LIES.

If you want to go after the real criminals, go after the beef and poultry producers.  The atrocities that take place in factory farming are so clear and disgusting, but these are big enemies - they have money.  They have lobbyists.  They don't fold.

That's why we're doing this dinner: to not fold.  To not just give up and go away quietly.  This a chance to be heard, and we're taking it.  We deserve to be able to serve foie gras.  It's an ethical and humane choice that we make - right alongside the other choices of sustainable seafood and humanely raised beef and pork.  It's a decision we base on the education we obtain on a daily basis from those that are connected to our farmers, and even the farmers themselves. 

We want people to know that these good choices are out there, and that foie gras is one of them. 

Sure, it's indulgent.  It's expensive.  It's gluttonous.  I've always believed in everything in moderation - even those things.

-Greg Daniels, Executive Chef/Partner, Haven Gastropub +Brewery

Chef Greg Daniels + Guest Chefs Host "Fight For Foie" Dinner | Monday, March 12, 2012

Posted Monday, March 05, 2012 by Mona Shah

On Monday, March 12, 2012, Old Pasadena’s newest epicurean destination, Haven Gastropub +Brewery, along with some of Los Angeles’ most prominent young chefs, will host a seven-course prix-fixe dinner ($100 per person, exclusive of tax and gratuity) to support humane and ethical farming. The evening will feature esteemed chefs Greg Daniels (Haven Gastropub +Brewery), Brendan Collins (Waterloo & City, Larry’s), Jordan Toft (Eveleigh), Vartan Abgaryan (Public Kitchen & Bar), David Coleman (Michaels on Naples), and Alex Reznik (La Seine) working side-by-side. The indulgent degustation menu will provide diners with an opportunity to enjoy special preparations of foie gras including Za’atar Crusted Squab with Foie Gras Pastilla, Fennel, and Meyer Lemon; and John Dory with Seared Foie Gras and Peas. 100% of the proceeds from the dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers. Haven Gastropub +Brewery, which houses its own on-site brewery, and offers over 150 varietals of beer and wine, will offer accompanying beer, wine, and cocktail pairings for $30.


 WHEN:         “Fight For Foie” Dinner at Haven Gastropub +Brewery
                      Monday, March 12, 2012
                      7:30 p.m.
PRICING:      Foie Gras Tasting: $100 per person, exclusive of tax and gratuity
                      $30 beverage pairings
                      Reservations are required and can be made by calling Haven Gastropub +Brewery at 626.768.9555. Seating is limited
WHERE:        HAVEN GASTROPUB +BREWERY (42 De Lacey Ave., Pasadena, CA 91105, 626.768.9555)
ABOUT HAVEN GASTROPUB +BREWERY:  Haven Gastropub +Brewery reinvents classic takes on European cuisine with a modern American twist, showcased on adventurous menus featuring farmers’ markets specials, house-made charcuterie, flatbreads, and entrées inspired by California local bounty. Located in the heart of Old Pasadena, the restaurant houses its own on-site brewery producing Haven’s uniquely crafted beers, featuring year-round brews and small-batch seasonal offerings in a rotating selection of five varieties, such as Imperial Stout, Bavarian-Style Hefeweizen, and IPA. The extensive beverage offerings include a 100 bottle beer list and 52 taps—local and international craft beer, four of the Brewery’s own special beers, four cask ales, and eight wine varietals served by the keg. Haven Gastropub +Brewery is located at 42 De Lacey Ave., Pasadena, CA 91105. The restaurant serves lunch, dinner, and a late-night menu from 11-2 a.m. seven days a week. Public parking is available on adjacent streets and in neighboring parking garages. For additional information, please call 626.768.9555.



Haven Gastropub +Brewery's 1st Brew Day!

Posted Thursday, March 01, 2012 by Mona Shah
It's time to brew some beer! On Feb 29, 2012, Haven Gastropub +Brewery in Old Pasadena worked on its first real batch of beer. For our first, we decided to go big with a double IPA! If you have never seen or smelled beer being brewed you should definitely make some time to come check it out, for brewing beer is truly a magical process. Our video, "Grain Out," shows our Brewmaster David Larsen, literally taking out the grain that we used to brew the beer. Folks have asked if we'll be making bread with the grain, and yes, we will, but there's way too much for only bread. We actually loaded it up at the end of the brew day for a farmer to use as feed.

First taste? According to Haven Executive Chef Greg Daniels, it "tastes beautiful, by our standards - and our standards are very high." The beer still needs some dry-hopping and carbonation. We'll know more as time progresses - stay tuned for a release date!

Haven Gastropub +Brewery is located at 42 S. De Lacey in Pasadena, CA.

Sip on Something Special :: New Cocktails

Posted Thursday, February 23, 2012 by Mona Shah
On the heels of launching a Prohibition-Era cocktails, created with top-shelf spirits, and the purity of fresh fruit and herbs, Haven Gastropub introduces cocktails with unique ingredients such as orange foam, Earl Grey-infused gin, smoke ice and cinnamon syrup.

“We are well known for our expansive craft beer selection and boutique wines, but our bar-chef mentality and unique techniques really come through with our bar offerings,” commented Wil Dee, Managing Partner & Beverage Director at Haven Gastropub. “Every specialty cocktail on our list is created with lesser known, yet remarkable spirits, and interesting, quality ingredients that make them our own.”

Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:

Blood & Sand Redux
John L. Sulllivan Irish Whiskey
Cherry Herring
Carpano Antica Vermouth
Orange Foam

Earl Grey Mar-TEA-ni
Earl Grey Infused Gin
Barenjager Infused Syrup
Egg White

Four Roses Small Batch Bourbon
Vanilla Syrup
Cherry Bitters
Smoked Ice

Mad Ginger
Jameson Irish Whiskey
Snap Ginger Liqueur
Cinnamon Syrup

For more information, or to see Haven Gastropub’s food and beer/wine menus, visit havengastropub.com.

Burger of the Week: Haven Gastropub | Food Republic

Posted Monday, February 20, 2012 by Mona Shah
Life is a game of percentages. I don’t know who said that, it was probably an actuary or someone who did really well on the math section of the SATs. Either way, the Haven Burger is part of that game, too. Found at the brand new Haven Gastropub in Pasadena, CA (as well as their original location in Orange County), this burger is a lesson in the mathematics of meat.

The 9-ounce patty is hand-formed and custom ground to the exact specifications of Chef Greg Daniels. That means you’re getting a blend that’s 65% chuck, 15% short rib, and 20% pork fat. Why pork fat? First, it makes the burger taste damn good. More importantly, though, it gives the meat some added moisture so even if you order it *gasp* well-done, it’s still going to be a juicy burger. But please, don’t order it well-done. Respect your meats, people.

The appeal of the Haven Burger doesn’t just end with a well-proportioned patty, however. The toppings make this an equation I’d be happy to complete any time and they’re selected specifically to appeal to all five tastes. St. Agur bleu cheese gives you salty + umami, jay leaf wild arugula kicks in with pleasant bitterness, bell peppers balance it out with a little sweetness, and a mound of pickled red onions contribute the requisite sourness. Everything gets piled on top of a brioche bun smeared with garlic aioli and when you add it all together, you get a burger that’s greater than the sum of its parts.

To make your meal complete, order some of Haven’s truly awesome pomme frites, then spend some time figuring how you’re going to conquer their massive beer list. With 40 brews on tap selected by beverage director Wil Dee (no relation to Sandra), you’ll probably have to divide and conquer (math pun). When you’re all done, I’d say there’s a pretty good chance you’ll be 100% satisfied.

Read Haven Gastropub's Burger: A mathematical formula for the perfect burger by JASON KESSLER online HERE.


Golden Road Brewing Launches in OC at Haven Gastropub! FEB 15th

Posted Monday, February 13, 2012 by Mona Shah

Less than one month after announcing its initial retail distribution in LA, Golden Road Brewing is expanding into Orange County with a launch event from 6-9 p.m. on Wednesday, February 15th at Haven Gastropub in Orange.

We'll have four taps designated to the brewery as we feature:
* Golden Road Hefeweizen
* Point the Way IPA
* Get Up Offa That Brown (an English-style brown ale - a limited edition Golden Road brew)
* Either Side of the Hill (a pale ale with heavy hops - another ltd ed Golden Road brew)

Guests who arrive early will also receive Golden Road glassware AND an opportunity to chat with Co-Founder of Golden Road Brewing, Meg Gill!!

Want to know more about Golden Road Brewing? ENJOY: www.goldenroad.la

Foie-Gras Cheesecake: America’s Most Crazy-Awesome New Desserts | Grub Street

Posted Sunday, February 12, 2012 by Mona Shah
NY Magazine's food-obsessed blog, Grub Street, recently published its list of the 101 most "crazy-awesome new desserts" across the country and we're proud to have landed a spot on that list (one the top two-thirds, we might add)! Here's what they had to say:

Foie-Gras Cheesecake
Haven Gastropub +Brewery
42 South De Lacey Avenue, Pasadena; 626-768-9555

Smacking of a straight stick of butter, Haven's cheesecake may be even more decadent: a core of sous-vide foie gras is emulsified with cream cheese, baked, then paired with hibiscus gelée and vanilla crumble. Greg Daniels long toyed with the concept, but chose to ballast his commitment to the dessert in the face of California's looming foie gras ban. He credits pastry chef Santanna Salas for making it "look much more beautiful than I could make it."

Photo: Tatiana Arbogast