Award of Distinction presented to Spark Woodfire Grill from TopRestaurants.com

$75 Rehearsal Dinner with Wine

Passed Appetizers and Prosecco Champagne Service
Our thin crust pizzas made in a wood burning oven – Traditional Margherita, Sausage and Mushroom
Arancini – lightly fried rice balls filed with peas and melted mozzarella

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Just before the guests are seated we will preset each table with a platter of miniature Maryland Blue Crab Cakes

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Salad
Mixed baby greens, aromatic herbs and tomatoes tossed with balsamic vinaigrette and wrapped in a cucumber crown

Wine: Zenato Pinot Grigio, Italy

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Pasta
Pumpkin and ricotta filled ravioli in a sage butter sauce

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Main Course
Wood oven roasted, fennel infused Prime Rib with horseradish cream sauce on the side (California Cut: 4 – 6 oz.) with hazelnut green beans

Wine: Blackstone Merlot, California Central Coast

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Dessert
Flourless Chocolate Torte

Coffee Service

$75.00 per person, plus tax and service

Plan Your Own Holiday Party

Thinking about having a party? This is a great way to put together a custom menu, special occasion or just to get some ideas for your own event. Here are some appetizer and sit down menu suggestions from Spark Woodfire Grill starting at $50.00 per person. Any additional premium menu costs are listed directly next to the selection. (If you happen to be an amazing cook, you could make it all yourself.) There are also some handy tips in here, too.

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Appetizers

This is usually the first hour of the party and remember...noone ever arrives on time. Expect them 30 minutes after the invitation states. The first thing people want is a cocktail, so if you have a lot of guests coming you should have wine opened and a theme cocktail all prepared for people to serve themselves.

Thin crust pizzas; 1) Traditional Margherita, 2) Asparagus and Goat Cheese, 3) Pepperoni and Mushroom, 4) Chicken and Roasted Red Peppers
5) Bruschetta Pomodoro - chopped tomato, basil, garlic and olive on crostini
6) Olive Tapenade on Crostini
7) Cheddar Cheese Twists - freshly baked, light and flaky
8) Zucchini and Tomato in Puff Pastry
9) Olive Wood Smoked Salmon on Cucumber (+1)
10) Tuna Tartar on Freshly made Potato Chips (+2)
11) Slowly cooked BBQ Baby Back Riblets (+2)
12) Polpettine - Italian meatballs with a marinara dipping sauce
13) Oak Roasted Beef Skewers horseradish dipping sauce (+3)
14) Mini Kobe Burger Sliders with two dipping sauces (spicy mustard, ketchup)(+4)

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Salad

Everybody loves salad. And if they don't - they should! Chill the plates to keep greens crisp and not too heavy on the dressing. You can always add more, but you can't take it away.

(Please choose one of your favorites)
Caesar Salad with freshly made Polenta Croutons
or
Chopped Salad - Romaine, Tomatoes, Blue Cheese, Crispy Onions and Balsamic Vinaigrette
or
Baked Pear, Gorgonzola, Belgian Endive, Watercress, Candied Walnuts (+3)
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Main Course

If you are doing this yourself, only serve one main course, but always have a vegetarian back up because these days, there's one in every group. Pasta or Eggplant Parmesan work well. Start the coffee for dessert as you go to sit down to the table.
(Please choose two of your favorites)
Mesquite Grilled Atlantic Salmon with a Creamy Tarragon sauce
Or
Pistachio crusted halibut with a sage butter sauce (+4)
Or
Garlic Lemon Shrimp with Jasmine Rice (+4)
Or
Asparagus and Goat Cheese filled Chicken in a lemon butter sauce
Or
Half Rack of Slow Roasted BBQ Baby Back Ribs
Or
Smoked Mozzarella Lasagna
Or
Wood Roasted Rack of Lamb with Mint Cabernet Demi Glaze (+9)
Or
Fennel infused Prime Rib (+8)
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Dessert

Once again, if you are doing this yourself, just serve one dessert. I also love a selection of cookies, biscotti, whipped cream and fun coffee addtions for a simple end of the meal solution.

(Please choose one dessert or you may select two of your favorites to be served alternately to each guest)
Tiramisu – Ladies’ finger cookies dipped in espresso layered with creamy
Mascarpone cheese and dusted with cocoa
Or
New York Style Cheese Cake
Or
Pear Tartin with Caramel Sauce
Or
Panettone - Italian Bread Pudding
Or
Scharffenberger Chocolate Torte
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Coffee Service

Have fun and email me if you have any questions - pamela@sparkwoodfiregrill.com

STIMULATION performs at Spark Woodfire Grill

Come invigorate your senses with STIMULATION; a night of Auditory & Visual Media presenting artists Lolita O'Connor, Eric Charles, LIVE musical performances by MASHIA and PAPILLON, plus additional entertainment by Mike Varela.

Spark Woodfire Grill cordially invites you to tantalize and invigorate your senses with an evening of STIMULATION. Bring friends for dinner or just cocktaills, be entertained, network and whether you’re a collector of art or just an admirer, come browse the works of featured artists and photographers.

No Cover! VIP Services are available. Dinner reservations will be accepted, but not required. For those who arrive famished, esteemed Chef Fredy Escobar has prepared a Special Menu available for event guests; tapas and full entrees including Spark's famous Baby Back Ribs, seared Ahi Tuna and ultra thin Milanese style woodfired Pizzas. For your well-rounded listening pleasure, live performances will include MASHIA & PAPILLON -- both accented by the rhythmic electronica mixes of Mike Valera.

Eric Charles' photography glorifies the untraditional, more liberal female; it is bold, provocative & sexy. Preview his work at http://EricCharles.com

Lolita A. O’Connor’s creative realm lies somewhere in the midst of traditional 2D art, sculpture, graphic design, 3D computer animation, visual fx, and experimental film and video. Her works reflect heavy elements of surrealism and post-modernism and are accented by her dark passion for horror, vibrant love for nature, obsession with science, mathematics and perpetual quest for life’s adventures. For more on Lola... http://www.lolitaslair.com, http://www.bolt.com/lolitaslair, http://www.lostcherry.com/lolita.

For your listening pleasure--returning for the 2nd time, is MASHIA -- a siren of acoustic soul. This rising star is an LA resident; she'll be sure to impress!

Also performing is PAPILLON, who will thrill you with sounds of French Pop--inspired by the sounds of the erotic horror films of the 70s, the fusion of vintage pop with contemporary textures, French Literature & modern Electronica create an auditory experience truly unique to the group. Read more@ http://www.papillonwerks.com/bio.php

Additional atmosphere by DJ Mike Valera, or Capt Mike -- the latter serving him much more justly. He, indeed, is the Captain when it comes to seamlessly melting together various worldly urban rhythms with Electronica dance beats to create his own unique style in the true essence of groove lounge.
Dinner reservations are not required, but will be accepted. Please specify that you are attending STIMULATION along with any requests for VIP Service. Upscale casual attire requested.

STIMULATION
Date: Wednesday, June 28th, 2006
Venue: Spark Woodfire Grill Address - 9575 W. Pico Blvd, LA, CA 90035
Time : 7:00pm - 1:00am
Ticket Info: No Cover
Website: www.sparkwoodfiregrill.com

Behind the scenes at Spark's Volk Wine Tasting Dinner

The Kenneth Volk Wine Dinner was a success. The kitchen had been bustling all day to prepare and the restaurant smelled delicious. Kenneth Volk was the first to arrive. What a lovely man. He explained that he would like to say a little something to the group and then “table hop” to personally answer any questions the guests may have for him. We were also honored to have Pro Football “Hall of Famer” Eric Dickerson in attendance. The guest slowly trickled in and after enjoying a tasty Malvasia Bianco with a flowery bouquet and clean, dry finish, everyone eventually took their seats.

I said a few words to set the tone for the evening. Smiling faces beamed back at me, many of them familiar from past events, fully expectant of wonderful pairings. As they listened intently to my greeting, I conveyed that in my opinion the actual food and wine tasting are always wonderful, but pale in comparison to the new friendships, the memories that will remain and of course, the few hours of chaste satisfaction derived from escaping the hectic lives we lead. Simple pleasures and quality of life is what I think it’s all about. And with that said, Kenneth Volk welcomed everyone to Spark Woodfire Grill and the servers began to pour Chardonnay for the first course.

The sautéed scallops with grilled cauliflower and spring onion puree combined terrific tastes and textures. The light smokiness of the grilled cauliflower with the sweetness of sautéed scallops and the fresh, mildly sharp spring onion puree paired nicely with the well balanced Volk Chardonnay (Sierra Madre Vineyard, Santa Maria Valley) 2004.

Tables began to merge, a single gentleman joined a table of four and several guests started visiting familiar faces in the room. The servers had some special requests which are difficult to honor when the guests keep moving around the room, but I had encouraged it. Service is key to a smooth event. There is a fine line between professionalism and being overly friendly. I strive to maintain a level of professionalism, combined with a sense of genuine caring and couldn’t have asked for a better crew. Jake (whom I used to work with at Alto Palato), Sara and Lolita were all wonderful, accommodating when necessary, very attentive, super professional and yet, I saw some hugs at the door from their guests at the end of the evening.

The second course paired Volk Pinot Noir (Santa Maria Valley) 2004 with thin small squares of fresh lasagna sautéed with a Tuscan style rabbit ragu. The pasta had a little bite to it tossed with tender ragu that melted in your mouth. The Pinot Noir possessed a very light smoky finish which paired beautifully with the hint of sweetness from baby carrots in the ragu.

As we replaced silverware, cleared empty glasses and replaced them for the next course, the room was getting progressively louder. A gorgeous night, some people stepped out onto the patio to enjoy a little fresh air, others talked to complete strangers in favor of fresh pasta over dried, Bill Chait (co-owner with Danilo Terribili and Jeff Sladicka) stopped by and I think half of the room was up and milling about. Then we served the lamb paired with Mouvedre (Enz Vineyard, Lime Kiln Valley) 2003 and a hush came over the room. The lamb was butterflied, stuffed with fresh herbs, tied and wood fire rotisseried served with Mouvedre that had an intense, deep, flavor with a black cherry finish. I had a gentleman call me to the table to ask if he could please have a little more because it was the best lamb he had ever tasted. As I recounted this story to our beaming Chef Fredy Escobar and Co Chef for the evening Danilo Terribili, I thought to myself, “This is when you love the restaurant business.”

For dessert, we served a chocolate tart aromatized with black and pink pepper garnished with fresh whipped cream. (Yes, aromatized. In Italian, the word is Aromatizzata and when translated it means “to make aromatic”. I liked it.) The Volk Cabernet Sauvignon (Carmody McKnight Vineyard, Paso Robles) 2003 was smooth, velvety and complimented the extremely subtle spiciness of the black and pink pepper.

After a month of preparation, tastings, menu design, meetings with the Chef, e-marketing, press and finally the actual event, I am exhausted and swear it will be a long time until I help to organize another Wine Dinner. Then I write this article and I slowly realize that I derive great pleasure in producing a successful event, bringing enjoyment to a group of very nice people and maybe in a small way, making a difference in somebody’s life.

Then the phone rings, a conversation begins, they say the event isn’t for a couple of months.

Alright…I’ll do it.

Kenneth Volk Wine Dinner...the inside scoop

Kenneth Volk made some of his first wine in college with a baseball bat and a trash can. Now that’s passion! His reputation as one of the first serious wine producers on the Central Coast is reflected in his 22 successful years of owning Wild Horse Vineyards which he eventually sold in 2003. Wine production massively increased under his direction from 600 to 150,000 cases. Volk uses a unique system of rolling barrels to deter TCA (that bleach smell that permeates both cork and wine) and recently he purchased the Old Byron Winery, previously owned by the Robert Mondavi Corp. Kenneth Volk is now concentrating more on single-vineyard Pinot Noirs and Chardonnays in the Santa Maria Valley, Santa Barbara County and Santa Rita Hills.

As I begin the process of organizing the Volk Wine Tasting Dinner, I can’t wait to meet with Executive Chef Fredie Escobar, one of the top wine purveyors in Los Angeles and one of the restaurant owners, Danilo Terribili, to create the menu. The usual debates occur and disagreements get loudly discussed as we share opinions of the wines and their best pairings. I usually have very little input during this portion of the process, however it is an honor to listen to the blending of three special areas of expertise. Eventually, the wine stained, trilingual, hand written piece of paper is handed to me.

Kenneth Volk Wine Tasting Dinner
Thursday, June 8th, 2006 at 7:30pm

Upon arrival…
Malvasia Bianca, San Bernabe Vineyard (Monterey County) 2005
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Kenneth Volk Chardonnay, Sierra Madre Vineyard, Santa Maria Valley (Santa Barbara County) 2004
Cappesante e Cavolfiori Grigliati serviti con Vellutata di Cipolline Primaverili
Sautéed Sea scallops layered with grilled cauliflower served over a velvety smooth spring onion puree
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Kenneth Volk Pinot Noir, Santa Maria Valley (Santa Barbara County) 2004
Lasagnette al Ragu di Coniglio
Thin small squares of fresh lasagna sautéed with Tuscan style rabbit ragu
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Mourvedre, Enz Vineyard, Lime Kiln Valley (San Benito County) 2003
Coscia D'Agnello al Girarrosto servito con Borlotti e Canellini all'Uccelletto
Wood fire rotisserie, filleted leg of lamb served with imported borlotti and canellini beans
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Kenneth Volk Cabernet Sauvignon, Carmody McKnight Vineyard, Paso Robles (San Luis Obispo County) 2003
Torta di Cioccolato Aromatizzata ai Due Pepi
Chocolate tart aromatized with black and pink pepper garnished with fresh whipping cream

Cost: $65.00, plus tax and service
Reservations: 310.277.0133
Location: Spark Woodfire Grill
9575 W. Pico Blvd.
LA, CA 90035
Website: www.sparkwoodfiregrill.com

Hahn Estates Wine Maker's Dinner in Studio City

Spark Woodfire Grill in Studio City is hosting a Hahn Estates Wine Maker's Dinner in our Private Wine Room upstairs. We are thrilled to have Wine Maker, Adam LaZarre, joining us from Monterey for the evening. A delicious Five Course Dinner prepared by Chef/Owner Jeff Sladicka and Chef Edio Ambrocio will be paired with six of Mr. Lazarre’s wines. We sincerely hope you join us for this very special event.

Menu
Upon your arrival…
Cycles Gladiator Pinot Grigio
Apricot glazed baked brie crostino

Hahn Estates Chardonnay
Santa Barbara Spot Prawn over mache, chervil and frisee tossed with jicama, pears and light honey chervil oil

Hahn Estates Pinot Noir
Hand cut tagliolini pasta sautéed with forest mushrooms, imported Parmigiano Reggiano and white truffle oil

Hahn Estates Syrah
Wood roasted lamb loin with a wild berry and sage tartlet served with wilted mustard greens and oven roasted shallots

Smith & Hook Cabernet Sauvignon
Aged filet mignon with melted Stilton and a Smith & Hook cabernet reduction served with leek mashed potatoes and sautéed asparagus

Mendelsohn Pinot Gris Dessert Wine
Warm Taleggio cheese and tomato, lemon grass jam served with toasted pane rustica.
$75.00, plus tax and service

Please give us a call at 818.623.8883 to make your reservations as soon as possible. Seating will be limited.

11801 Ventura Blvd.

Studio City, CA 91604

"Tsotsi" Celebrates Miramax's Oscar Nominated Best Foreign Language Film at Spark Woodfire Grill (BH)

South Africa has earned its second consecutive Best Foreign Language Film nomination; “Yesterday” 2004 and “Tsotsi” 2005. Written and directed by Gavin Hood and based on a novel by Athol Fugard, both South African natives, “Tsotsi” would be the country’s first Academy Award.

Set amidst the sprawling Johannesburg township of Soweto - where survival is the primary objective - TSOTSI traces six days in the life of a ruthless young gang leader who ends up caring for a baby accidentally kidnapped during a car-jacking.

Pico Boulevard and Spark Woodfire Grill are also new to Oscar night festivities; however this Special Event Team has worked together before. Danilo Terribili (Spark Co-Owner), Fredy Escobar (Executive Chef) and Pamela Saunders (E-Marketing Director/Event Producer) created two previous Academy Awards parties (“Antonia’s Line”, “Before Night Falls”) with one of Tsotsi’s Executive Producers, Robbie Little at the now closed Alto Palato on La Cienega.

The accolades for “Tsotsi” have been abundant; Pan African Film and Arts Festival Jury Prize for Best Feature Award, British Academy Film Award Nominee, Los Angeles Film Festival Award, Best International Feature at the Santa Barbara Film Festival, Denver International Film Festival, Edinburgh Film Festival, Capetown World Cinema Festival, St Louis International Film Festival, Toronto International Film Festival and Academy Award nominee for Best Foreign Language Film.

On Sunday, March 5th, beginning at 4pm (PST) guests will start filing into Spark Woodfire Grill on Pico Boulevard for a cocktail hour before sitting down for the show. The Oscar’s will be visible on seven screens throughout the three levels of the restaurant. A vegetarian buffet will be served along with some imported South African wines. The event is closed and for invited guests only.

CONTACT:
Pamela Saunders – E Marketing Director
310-277-0133
http://www.sparkwoodfiregrill.com

Spark Woodfire Grill's New Menu for 2006

Starters
Fried Calamari
lightly breaded and seasoned, served with homemade tartar sauce.
Margherita Pizza
with tomato sauce, mozzarella and basil.
Maryland Blue Crab Cakes
with Chipotle Aioli and a roasted corn red pepper relish.
Wood Grilled Artichoke
served with a champagne mustard sauce.

Salads
Baked Pear, Gorgonzola and Candied Walnuts
with belgian endive, watercress and apple cider vinaigrette.
Chopped Green
with tomatoes, bleu cheese, crispy onions, polenta croutons and balsamic dressing.
Classic Caesar with Garlic Polenta Croutons
also may be served with Mesquite Grilled Chicken Or Mesquite Grilled Shrimp
Fork and Knife
wedge of iceberg, tomatoes, red onions, candied walnuts and bleu cheese dressing
Spark Cobb
with romaine, spit-roasted chicken, bleu cheese, apple-wood smoked bacon, corn, tomatoes, cucumber, toasted sunflower seeds and a buttermilk ranch dressing.

Spark Classics
Lasagna di Mauro
with smoked mozzarella and bolognese sauce, named after our dear friend Mauro.
Oak Roasted Tri Tip
with porcini mushrooms and mashed potatoes, braised slowly to well done perfection.
S & T Chicken Breast
stuffed with asparagus and goat cheese and served with lemon herb sauce and jasmine rice.
Spit Roasted Herb Chicken
(one half) served with caramelized onions and smashed potatoes

Traditional Woodfired Pizzas
Neapolitan Pizza 14"
Large Cheese and tomato (serves 2 - 3)
Neapolitan Style 12"
Medium (serves 1 - 2)
Roman Style 12"
Individual Style Thin crust

1/2 Pound Kobe Beef Hamburgers
(All burgers are served on Sesame Brioche)
w/ Provolone and Oyster Mushrooms
Or
w/ Avocado, Apple wood Bacon and Caramelized Onions
Or
w/ Maytag Bleu Cheese and Caramelized Onions.

Seafood
Atlantic Salmon
with crusted vegetables, chive mashed potatoes and a tarragon sauce.
Garlic Lemon Shrimp
in a light butter sauce with jasmine rice.
Pistachio Crusted Halibut
with a sage butter sauce, broccolini and jasmine rice.
Sashimi Grade Ahi Tuna
served medium rare with an apple, fennel and watercress salad.

Ribs and Chops
Mesquite Grilled Surf and Turf
with our baby back ribs, jumbo shrimp and lamb chops served with smashed potatoes.
Slowly Cooked "Iowa" Baby Back Ribs
glazed with our special BBQ sauce and served with mashed potatoes and hazelnut green beans.
Wood Roasted Rack of Lamb
(Double Cut) served with minted Cabernet demi-glaze, broccolini and jasmine rice.

Grilled Steaks
12 oz New York "Center Cut"
for the serious steak lover.
14 oz Ribeye
succulent with great flavor.
6 oz Petite Filet Mignon
the most lean and tender cut.
8 oz "Prime" Pub Steak
also tender and delicious
8 oz Filet Mignon
the most lean and tender cut.

Side Specialties
Asparagus with Fresh Lemon
Broccolini with Extra Virgin Olive Oil and Shaved Parmigiano
French Fries
Green Beans with Caramelized Shallots and Toasted Hazelnuts
Hazelnut Mashed Potatoes
Jasmine Rice
Sauteed Spinach with Extra Virgin Olive Oil and Garlic
Smashed "White Rose" Potatoes with Parsley Chive butter

Order online today at www.sparkwoodfiregrill.com

Executive Luncheon Packages available Online for Delivery

The Prices listed below are per person with an 8 person minimum. Packages can be expanded in increments of 4 people (i.e. 12, 16,20...).
Split Roasted Rotisserie Chicken32 pieces (4 whole chickens) of our delicious oak roasted chicken. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. LA Brea Bakery "Pan Rustic" and Spark Tapenade.$12.00
Slow Cooked "Iowa" Baby Back Ribs4 full racks of Spark’s incredible "falling of the bone" ribs. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$14.75
Oak Roasted Tri-Tip and ChickenSliced and Grilled Oak Roasted Tri Tip and 16 Pieces of Rotisserie Chicken. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$13.50
Baby Back Ribs and Rotisserie Chicken2 Full Rack of Ribs and 16 pieces of Rotisserie Chicken. Choice of Salad – Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$14.75
Oak Roasted Tri-Tip and ChickenSliced and Grilled Oak Roasted Tri Tip and 16 Pieces of Rotisserie Chicken. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$13.50
Baby Back Ribs and Rotisserie Chicken2 Full Rack of Ribs and 16 pieces of Rotisserie Chicken. Choice of Salad – Chopped or Caesar. Choice of one additional side dish. LA Brea Bakery "Pan Rustic" and Spark Tapenade.$13.50
Mesquite Grilled Salmon FiletServed with a Tarragon Sauce. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$14.75
Grilled Salmon Fillet and Rotisserie ChickenServed with a Tarragon sauce and 16 pieces of Rotisserie Chicken. Choice of Salad - Chopped or Caesar. Choice of one additional side dish. La Brea Bakery "Pan Rustic" and Spark Tapenade.$13.50