Please click on a link below to view an archived
e-mail newsletter.
(a new window will open)
- 31. August 4, 2009
We serve food created by chef/partner Robert Bell that is creative, using only fresh ingredients with an eclectic touch We believe in the farmer, the fisherman, and most importantly, the family. We are a family ourselves, and our nights are spent together, serving what we are proud of in a restaurant we hope you support....
- 30. July 28, 2009
Tomatoes, tomatoes, tomatoes -the season is in full swing and they are wonderful. We have delivered three times a week from our friend Jason Krikorian's farm near Carlsbad....
- 29. July 21, 2009
'Let's do Lunch' - at Chez Melange, Bouzy or on the Patio. A little private party in our Side Room. So many options. One menu. New Happy Hour menu 7 days a week. Sushi on Wednesday at the Chez Lounge.Irish Specials Tuesday.Save the Sazerac Wednesday....
- 28. July 14, 2009
Getting close to our London trip only 2 places left, Call me at 310 540 1222....
- 27. July 7, 2009
Going to be starting up an 'English Buffet Breakfast 'in Bouzy, starting in as couple of weeks on Saturday mornings -8.30 am to 11.30am. Heirloom Tomatoes, Cucumbers, Japaneses Eggplant have been arriving from the farm 'Krikorian Organics' this week....
- 26. June 30, 2009
We've started our take out menu this week at lunch, its available 10.00am to 2.30pm Monday to Friday - limited delivery service is available in the Village....
- 25. June 16, 2009
Thusday, Daniel will be hosting 'Sips' on the patio at Bouzy from 5.30pm starting this Thursday-there is no charge but you do need to make a reservation, starts at 5.30pm - 7.00pm....
- 24. June 9, 2009
Bouzy has been so much fun -and it seems to us that every night is a happening. On Wednesdays we have added a 'Save the Sazerac' night ,a chance to eat some Cajun cooking, drink some Sazeracs or Hurricanes and listen to zydeco....
- 23. June 2, 2009
Start thinking about Fathers Day June 14th for Brunch or dinner, we will fill up fast. June's winedinner is with Rombauer Vineyards and promises to sell out very fast. Don't hestitate to make reservations, as it maybe too late....
- 22. May 26, 2009
Our Spanish wine dinner was a great success.Alex and Juana of L'Espanola brought their meats and cheeses. Iberico ham, Pork Shoulder, Chorizo and much more. We are putting together a Paella dinner over at their place in the near future. Stay tuned....
- 21. May 19, 2009
Tonight is our Spanish Wine Dinner, call 310 540 1222 to see if any space available. June 30th we will be featuring Rombauer Vineyards. Come try Danny's new classic cocktail "The Sazerac Blanc" made with Hudson Corn Whisky....
- 20. May 12, 2009
Hope everyone enjoyed Mother’s Day. One more week till our Spanish Wine Dinner, only a few spaces left. June 30th we will be featuring Rombauer Vineyards. We now have something going on everyday at Chez Melange and Bouzy....
- 19. May 5, 2009
Hope you are coming to our Spanish wine dinner May 19th . Great foods, great wines, five course dinner and a chorizo, salumi and iberico ham tasting from La Espanola....
- 18. April 28, 2009
At Chez Melange we have always had a kid’s menu - Chicken Nuggets, Spaghetti, Burgers. I have noticed that kids tastes are changing – its exciting - kids are eating like adults, food is something they are interested in....
- 17. April 21, 2009
Spring Time at Chez Melange – One of the biggest differences between the old Chez and the new is the patio . Come have lunch and sit outside and enjoy the sun, the outside, the people watching and the village....
- 16. April 14, 2009
On Monday April 20th at 6.30pm Chez Melange, we have as our guests Charles Hall, General Manager of The Mayfair Hotel, London, Valerie Lerner - Executive Vice President of Radisson Edwardian Hotels, and Lynn Watson Travel Store....
- 15. April 7, 2009
Spring is in Air – Jumbo Asparagus, English Peas, Spring Garlic, Ramps, Alaskan Halibut, Morel Mushrooms, Fava Beans . Hope you are as excited as me about all this wonderful produce available now at Chez....
- 14. March 31, 2009
"I have been cooking winter food since October. After 5-1/2 months I am excited for spring" says Robert Bell, Chef at Chez Melange. "Most Chefs don't discipline themselves by season. I like having that discipline; it's my guideline to food." ...
- 13. March 24, 2009
Our first guest chef and winemaker dinner, the first of many will be held on Tuesday March 21st, 2009. This is going to be a very special evening because Frank Ostini of the Hitching Post Restaurant and Winery will be cooking dinner and we will be pouring his wines, made famous by the movie 'Sideways'....
- 12. March 17, 2009
The Side Room is a private area where the cuisine and ambiance reflect the seasons. The menu can be off the menu. If you would like something special, the menu is left to Chef Robert Bell. Each evening is individually shaped and has a unique menu representing the ingredients the farmers make available to us that day....
- 11. Special Edition St Patricks Day
Come Celebrate our 1st St. Patrick's Day. Tuesday March 17th, 11:30am to 11:30pm....
- 10. Special Edition London Calling
After work last night, Danny, Lisa, and I watched "Hell's Kitchen,"" Gordon Ramsey's reality show where he blasts a bunch of chefs on how incompetent they are. Suddenly I was reminded of my days back in London: how much I love it and how much I miss it....
- 9. March 3, 2009
We're nominated for best FISH & CHIPS, best SPECIAL OCCASION, best SPECIALTY SALAD, and best SUNDAY BRUNCH! Also best server and bartender. Also, our Bouzy Gastropub is nominated for best SEAFOOD SOUP! ...
- 8. February 24, 2009
Jordan Funk is in the house! Working with great people is such a pleasure and sometimes you get to work with someone more than once. So is the case this week, someone who has worked with me at Courtneys, Chez, Fino, Descanso, Christines is now working at the new Chez....
- 7. February 17, 2009
Imagine if an evil genie took some of your best memories and hid them in a wine bottle. That’s what we do to ourselves. These dear bottles have a special way of retrieving warm and often-forgotten memories, but you have to pop the cork to release them....
- 6. February 10, 2009
HAS a restaurant hugged you lately? Has it insisted that you can have it more cheaply than you thought possible and whenever you want, not just at 5:45 p.m., when your desire isn’t close to peaking, or at 9:30, when you almost can’t be bothered anymore? Has it dropped its usual guard? Surrendered its typical reserve....
- 5. February 2, 2009
Imagine if an evil genie took some of your best memories and hid them in a wine bottle. That’s what we do to ourselves. These dear bottles have a special way of retrieving warm and often-forgotten memories, but you have to pop the cork to release them....
- 4. January 27, 2009
Back from London – the dollar is strong so there is a lot of value right now. Restaurants are busy, even though the economy worries seems to be on everybody’s mind ...
- 3. January 20, 2009
This week’s thoughts come from London. I am here for 5 days setting up our trip to London in late August. Daniel and I are leading a group of 24 Chez Foodies to an insiders trip to my old hometown....
- 2. January 13, 2009
As James Taylor said: "You’ve got a friend." Facebook. What an interesting way to connect or reconnect. You can connect with me, Daniel, and even Chez Melange itself....
- 1. January 6, 2009
We are so excited and happy at our new restaurant. I know there are so many memories for you at the Old Chez but it was time for change, our lease ended, my son joined our business and Robert and I were hungry for a new challenge...
