944

Oh my job has it's perks, not the least of which is getting to meet the occasional super star. This week I got 15 minutes with Diddy, who was in town promoting Ciroc, and his new group "Dirty Money." While I'm not a huge fan of the first Dirty Money single, "Love Come Down," (what's with all that jangling? Ooof.) I am a HUGE fan of Ciroc - especially Coconut Ciroc, which they keep telling me should hit stores any day now. I had hoped to get a photo of me and the artist formerly known as Puffy to share with you here, but he was just too grumpy. For those who'd like to read about our meeting, and the great wisdom Diddy passed along, just visit 944.com/personalities, and please drop me a line if you find any Coconut Ciroc laying around anywhere.

San Francisco and Brooklyn-based Maya Hayuk is lending her vision to a partnership between the Sunglass Hut and Luxottica charity OneSight, by customizing and hand-painting 150 pairs of Ray Bans' Wayfarers exclusively for Sunglass Hut. The one of a kind peepers will be available on November 30th, retail for $140, and 50% of the proceeds will aid OneSight with their programs to provide free vision care and glasses to the needy.

See her art installation/event Monday, Nov. 30th at Sunglass Hut: 170 Geary Street

SOULHOUSE IV

Last installment of the 2009 Season…..

It's time to get both livers and dance floor moves shaped up for the busy holiday season. This week's SoulHOUSE event will be a great opportunity on both fronts, with just the right amount of arty fun thrown in for good measure. AmesEla & Kwok combine electronic and traditional music with digital media and technology. The artists are flexing at smaller venues before launching the “100th Monkey Tour” to experiment with their cultural mash- up of merging multiple disciplines.

Check it!

SoulHOUSE IV

Label (Naked Music SF)

D3YLAN (747 Records)

Ben Abstrakt (NoHarmNoFowl.net /Rad Boyz)

Live Performance featuring AmesEla & Kwok (performance at 11)

Christian Schmidt (Fiction)

the Worker (Fiction)

Wed November 18th

Project One Gallery

251 Rhode Island @ 16th

7:30p.m. - 2a.m.

21+

$5 Cover

2 for 1 beer specials: Stella Artois & Trumer Pils until 11p.m.

Art exhibit: Survival of Winter

For guest list email Keyatta.Shade@gmail.com

Limited guest list until 9, then $5

Founded in 2008, LA’s Prom Closet was created to encourage self-confidence and grace to economically disadvantaged high school senior girls by providing them with donated new and used semi-formal and formal gowns so they can attend their high school prom.  The 501c3 non-profit organization enlists volunteers and uses a donated facility to hold their annual “Dress to Remember” gown giveaway event each spring.  The day of pampering involves gown “shopping,” dress fittings with seamstresses, accessory selection and workshop participation ranging from self-esteem building, etiquette skills and motivational speakers to makeup, hair and nail tutorials. 

LA’s Prom Closet works with school counselors, social workers, mentor programs and local families to provide girls in the greater Los Angeles area with the courage and support to participate in the event.  The organization strives to promote self-worth and give these women the much-needed affirmation to stay in school and push forward.  Furthermore it provides a stepping-stone for girls to realize their potential and the immeasurable opportunities that await them.

History

LA’s Prom Closet began in a closet, literally.  Founder and President, Natalie Torres (28), decided to purge her wardrobe and give away clothing she no longer wore.  While cleaning out her closet, she came across old formal gowns and bridesmaid dresses she had only worn once or twice.  She was shocked to find no local donation center to donate the gowns and knew others faced the same problem.  Torres knew the social currency of these dresses for girls that might not be able to afford them, and thus decided to start an organization that would provide free gowns to girls who needed and deserved them.  Enlisting several of her closest friends to help make her idea a reality, LA’s Prom Closet came to fruition in April 2008, and has since turned into a successful annual event.

LA’s Prom Closet is a non-profit 501c3 organization made up of volunteers who rely on donated dresses, volunteer services and monetary donations to achieve its goals.  For more information about donating, volunteering or participating, please visit http://www.myspace.com/laspromcloset or contact LA’s Prom Closet at laspromcloset@yahoo.com.

LA's Prom Closet Fundraiser at Canal Club in Venice this Thursday, November 19th from 7pm-10pm

CANAL CLUB
2025 Pacific Avenue
Venice, California 90291
Located ½ block from Venice Beach, 1 block from the Venice Canals and across the street from James' Beach; in the heart of vibrant, artistic Venice. 

The Fat Greek, a family-run restaurant located 
at Flamingo and Decatur, recently expanded 
its casual dining room and kitchen with the 
addition of chef Jerry Goumroian (veteran of 
restaurant Guy Savoy), who updates classic Greek dishes with modern flair. 

944: When did you take over as chef of The Fat Greek?

Goumroian: I started at The Fat Greek about four months ago. After we decided to expand the restaurant, I started to redo menus, logos, and restructure the kitchen to feed a bigger crowd.

944: When did the restaurant originally open?

Goumroian: My parents opened the restaurant in June 2005. I would help out in the morning before work. My mom and my brother were the only waiters, and me and my dad were in the kitchen. There should have been a camera crew that day, the restaurant got packed within the first hour, and no one knew what was going on. We definitely came a long way.

944: What is your background in the food industry?  What kitchens have you worked in?

Goumroian: I was pretty much born into the industry. Growing up my parents and grandparents ran a cafe/bakery back in Los Angeles. I remember making bread when I was 6 years old with my dad. After moving to Vegas I attended the Culinary Arts Program at VoTech High School, now known as SECTA. I got my first break when I was a senior in High School and the Wynn Las Vegas opened in 2005. Chef Paul Bartolotta became a mentor and gave me the the opportunity to work with him at Ristorante di Mare. Not long after, I met Chef Adam Sobel who also became and still is my mentor in the industry and accepted me into the team at Guy Savoy at Caesars Palace, which made the biggest impact in my career as far as discipline in the kitchen and the proper techniques on classical cooking. After Guy Savoy, I had the opportunity to open Company at the Luxor with Adam. It was then when I decided to move to New York to attend the Culinary Institute of America to get structured training for the industry. While there, I got to work with Chef Hung Huynh and train for the Bocuse d'Or America which became one of the greatest experiences of my life. Being in the city I decided to stick around for a while and did stages at Restaurant Solo, Daniel, and a few other smaller restaurants in the city. I decided to come back to Vegas and received an offer as Sous Chef at Rick Moonen's RM Seafood at the Mandalay Bay. Soon after, we decided to expand the family restaurant and I hopped on board.

944: How are you reinterpreting classic Greek dishes?

Goumroian: I wouldn't call what we do reinterpreting. We take grandmas flavors and dishes we grew up eating and start from there. We take those dishes and cook, season, and present them in a proper manner. We definitely like to offer something different than your average Greek restaurant and we do daily specials according to what we find that day at the market, but at the same time we stay true to the traditional flavors. You would be surprised how far the simplest flavors like salt, fresh herbs, good olive oils, and lemon take a dish.

944: What are some of your favorites?

Goumroian: Street food ... As much as I love the traditional dishes of greece and the food grandma cooks, I have to admit I have always enjoyed a meal more when its being eaten on a sidewalk somewhere with good friends. I love a good gyro or souvlaki on a warm pita bread stuffed with french fries and tzatziki sauce. As much as i hate to say it this is something Las Vegas lacks of, we need to step our game up as far as street food goes. Maybe you'll see Fat Greek Gyro Carts on the Strip someday... maybe.