EVENTS OF 2025!
THE FINE ART OF MIXING DRINKS: THE DAIQUIRI
UPCOMING DATE:
MARCH 26TH 2025
- IN GRAIN WHISKEY BAR -
PAST EVENT DATES:
JANUARY 29TH, 2025
THEME: THE KING OF COCKTAILS: THE MARTINI
Join us EVERY OTHER MONTH
in Grain Whiskey Bar for The Fine Art of Mixing Drinks– the first in a series of evenings dedicated to the histories, culture, and craft of cocktails.
The evening will include light fare and a curated flight of martinis through the ages, and will be accompanied by a talk about the history of the drink, led by beverage director Liam Odien.
RSVP !
(CLICK THE BUTTON UNDER THE MARTINI)
LIVE MUSIC THROUGHOUT THE WEEK
“LIVE IT UP at Playa Provisions with some live music during your dinning experience””
THURSDAY & SUNDAY
GRAIN WHISKEY BAR
LIVE PIANIST
‘GB ENTERTAINMENT TALENT’
7:00PM - 10:00PM
SATURDAY
(BRUNCH)
DOCKSIDE
‘GB DUO’
12:00PM - 3:00PM
SATURDAY
(DINNER)
DOCKSIDE
‘ACOUSTIC SPOT TALENT’
NEW TALENT EVERY WEEK! (like a box-o-chocolate, you’ll never know what your gonna get)
8:00PM - 11:00PM
(PLAN AHEAD AND CLICK THE BUTTON BELOW)Brooke Williamson’s 1ST COOKBOOK
- - - - - - - - - - - - - - - - - - - - - - -
Playa Provisions Chef/ Co-Owner, LA Restaurateur, and Top Chef winner Brooke Williamson has debuted her much-anticipated first cookbook —SUN-KISSED COOKING: Vegetables Front and Center. With more than 100 recipes (including cocktails!) arranged by the ingredient at the center (from mushrooms and tomatoes to peas and greens), Brooke inspires home cooks to follow their imagination and build dishes from whatever vegetables or fruits capture their fancy in the moment, reimagining produce in everyday meals to add fun and complex flavor.
- - - - - - - - - - - - - - - - - - - - - - -
Purchase yours at the Restaurant OR Online
(E-Book & Hardcover available Online)
“Brooke Williamson is one of America’s best chefs, period. I find her dishes constantly inspiring my restaurant’s menus and the meals I cook at home. Lucky for us all, she’s penned the next important cookbook. In Sun-Kissed Cooking, she showcases her passion and soul-searching thoughtfulness, and delivers straight-up deliciousness. Make room on your shelf—Brooke is here!”
— Bobby Flay, chef
“Chef, restauranteur, and food-show personality Brooke Williamson now gets to add “author” to her resume with her brilliant new—and aptly named—cookbook Sun-Kissed Cooking. When I was going through this vibrant vegetable-driven book, the description of the dishes, combined with Huge Galdones’s alluring photographs, created a most welcome dilemma. Which one should I make? The charred asparagus with buttery parmesan mustard sauce, or the artichoke cakes with horseradish celery root rémoulade? Or maybe the corn and salt cod chowder? Leave it to a naturally gifted talent like Brooke to make a dilemma something to relish. As soon as you open Sun-Kissed Cooking, you’ll understand.”
— Nancy Silverton, chef
“Brooke cooks exactly like I want to eat. Seasonal, veggie-forward, and full of flavors. Sun-Kissed Cooking will teach you the techniques to get the most out of your vegetables and have them shine at your next meal.”
— Tom Colicchio, chef and owner, Crafted Hospitality