Finest Hours: Special treats to go with times of cut-rate drinking
Pasadena Weekly April 19, 2012

Even after making six breathtaking rounds — much like a golfer with a six-shot lead going into the final round of the Masters — it’ll be a euphoric, walk-in-air moving on to redwhite+bluezz (70 S. Raymond Ave., 626/792-4441). Even arriving at the closing moments of Happy Hour, it’s enough just to contemplate the after-Happy Hour, when the wine/grill and live jazz club continues to pour refinements into a champagne bucket with no bottom.

But in no time, there’s a $14 platter with a world of cheese and charcuterie at your fingertips: France’s Eiffel double Brie, oozing buttery softness; USA’s Amsterdam’s nutlike Gouda; Spain’s smoky Pamplona chorizo; and vanishingly thin slices of Italy’s salt-cured, air-dried prosciutto di Parma.

For a nightcap, I’d think about having the $9 white rum and Maraschino liqueur, named the “Hemingway Daiquiri.” I’m told this was one of Papa’s favorite cocktails. And, I’m sure he’d agree to pay $8 for a cucumber gin gimlet — but only if he was ordering it for someone else.

redwhite+bluezz names Lindsey Peeples as New Executive Chef
Pasadena Independent  February 2, 2012

Peeples, a graduate of California School of Culinary Arts, Le Cordon Bleu, joined the redwhite+bluezz team in February 2009 as line cook and assumes her new position with the restaurant immediately.

‘redwhite+bluezz is thrilled to announce Lindsey Peeples as its Executive Chef as well as Alfonso Galan as Sous Chef,’ said André Vener, a partner in the six year old Pasadena staple for the finest in wine, food and live entertainment. ‘Lindsey has proven to be a tremendous asset to our restaurant throughout the years and is the ideal chef to take redwhite+bluezz to an even higher level of excellence in the New Year.’