Prescriptive Music» Wolfgang Puck

Celebrating the 5th year anniversary of CUT and SIDEbar by Wolfgang Puck @ The Beverly Wilshire, A Four Seasons Hotel

allen@rxmusic.com — Tue, 07 Jun 2011 16:54:42 +0000

Prescriptive Music joins in celebrating the kick off of the Summer Sommelier series @ CUT and SIDEbar at the Beverly Wilshire, a Four Seasons Hotel. Congratulations on your Anniversary and we look forward to more years ahead!

This year CUT by Wolfgang Puck at the Beverly Wilshire turns the big five. In celebration, sommelier Dana Farner will treat hotel guests to an informal Summer Sommelier Series in sidebar, beginning Monday, June 6.

We hear that four events will be hosted, each focusing on different regions around the world. Up first will be California featuring the Ramey Hyde Vineyard Chardonnay, Carneros, California 2006 and the Bridesmaid Cabernet Sauvignon, Napa Valley, California 2006.

Monday, June 20 will zero in on Argentina, while Monday, July 11 focuses on France. The whole event will wrap on Monday, July 25 with selections from Austria. Chef Ari Rosenson of CUT will prepare a special tasting menu for each event.

Jennifer Cooke, PR Director at The Beverly Wilshire (left) and Mishel LeDoux, GM @ CUT

Allen Klevens, Prescriptive Music CEO (left), Ari Rosenson, Chef de Cuisine @ CUT

Sommelier, Dana Farner celebrating the opening day of her Summer Sommelier Series

Chef Ari’s Fava Bean Hummus Crostini… obviously enjoyed

Dark chocolate souffle at CUT. Ahhhh-mazing

Click here to view the embedded video.

JW Marriott gets “L.A. Live”

admin — Mon, 23 Aug 2010 17:51:47 +0000

Thanks to the custom background music provided by Prescriptive Music, the gorgeous 54-story glass structure is as modern and sleek on the inside as it is on the outside. We gave the JW Marriott at LA Live a hip and clean musical vibe perfectly tailored to the sophisticated, modern travelers that inhabit the hotel. The chilled out, cool lounge environment created by the Prescriptive Music programming team, allows guests to comfortably sit and catch up over a crafted cocktail before a show at one of this high-end hotel’s many lounges and fine dining venues, or relax after a game with a coffee from Illy Espressemante Coffee Bar.

If guests are still feeling tense and sore after sitting in stadium or theater seats for a few hours, they can make their way to the Spa at Ritz-Carlton, where the clean and serene visual environment blends with ambient and relaxing new age background music to set both minds and bodies at ease.

LA Live’s 24th floor is also home to Wolfgang Puck’s 24, where one can enjoy innovative and modern interpretations of classic Asian dishes and a complimentary selection of wines while listening to modern, electronic chill and lounge music.

After visiting LA Live, make sure to come back and let us know what you think about the music.

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Forget Muzak. Here’s what two hot chefs play for their restaurants’ patrons.

admin — Fri, 18 Dec 2009 19:46:40 +0000

USA Weekend | By Kelly Dinardo | Article Issue Date: December 20, 2009

Music may be the food of love, but do diners love to get a serving of Pink Floyd or the White Stripes with their main course? Well, forget just classical or jazz standards: More and more restaurant playlists include rock, country, hip-hop and other tunes that once were considered atypical.

“In a restaurant, all of your senses should be stimulated,” says Wolfgang Puck, who loves to play the entire “Dark Side of the Moon” album in his restaurants. “The food should taste good. The restaurant should look good. The music should sound good.”

Mozart, Frank Sinatra, Led Zeppelin, Patsy Cline, Kanye West. Although the music should sound good, there’s no consensus about what that means. Often restaurateurs turn to professional music consultants or DJs. Sometimes the chef or a music enthusiast on staff takes control. But across the board, a broad range of musical choices can be heard at restaurants.

“I don’t see any music being excluded from a restaurant,” says Tom Miner, a principal with Technomic, a marketing, research and consulting firm for the food service industry. “There’s an appropriate venue and time for any type of music. It’s about the right music for the right audience.”

“Fine-dining restaurants can be intimidating,” says Scott Drewno, executive chef at Puck’s The Source in Washington, D.C. “We want you to have fine food and fine dining service, but it doesn’t have to be regimented. We want you to have fun while you’re eating and not be too stuffy. Upbeat music keeps the atmosphere fun. It’s very important that the food comes first, but it doesn’t have to be uncomfortable.”

Sound technology and better music systems also play a role. “With recorded music, you can take hard-charging, exciting music and dial back the volume on your system to a pleasant level,” says Eric Felten, musician and author of “How’s Your Drink?: Cocktails, Culture and the Art of Drinking Well.” “It’s soft, but the energy of the music is there. The ability to play rock or club music over a system lets you play exciting music without taking over the dining experience.”

Chefs like Puck and Mario Batali, who were at the forefront of bringing modern music to upscale restaurants, are leading the charge. Puck may be partial to Pink Floyd, but he spins tunes that range from Mary J. Blige to Rod Stewart.

Batali mixes it up, too. “We play everything from Frank Sinatra to Jane’s Addiction, depending on what time of the evening it is,” he says. “I think it feels good to be in a restaurant where the music isn’t an afterthought. But we don’t take requests.”

Prescriptive Music programs all of the music for Wolfgang Puck Fine Dining

Wolfgang Puck’s playlist:

Nirvana, Come as You Are
Lenny Kravitz, American Woman
Beck, Loser
David Bowie, Young Americans
U2, All Because of You
Red Hot Chili Peppers, Aeroplane
The Rolling Stones, Tops
The Kinks, Lola
Pink Floyd, Goodbye Blue Sky
The Police, Roxanne

Great Chefs, Great Food, Great Music…perfect mix

admin — Wed, 14 Oct 2009 19:24:09 +0000

Since it’s opening in June 2006 – CUT and ultra-lounge – sidebar, the triad of master chef Wolfgang Puck, renowned architect Richard Meier and the acclaimed Beverly Wilshire, a Four Seasons Hotel, became the most excited and talked-about restaurant and lounge threesome in the 21st century. A chic spot in the heart of Beverly Hills, CUT has become the place to see and be seen and has garnered high praise from prestigious outlets and publications including the Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator, to name a few. Additionally, noted food critic John Mariani awarded CUT “Restaurant of the Year” in Esquire magazine’s November 2006 issue. CUT also is the 2006 winner of the American Institute of Architects/Los Angeles Chapter Restaurant Design Award, honoring excellence in restaurant design. In 2007, CUT was nominated for “Best New Restaurant” by the James Beard Foundation, considered one of the highest marks of distinction within the culinary community. CUT is the recipient of one star in the prestigious Michelin Guide, 2008 and 2009 Los Angeles editions.

Above: Ari Rosenson (Chef De Cuisine) , Allen Klevens, Wolfgang Puck

Wolfgang Puck Bar & Grill Vibe at L.A. LIVE

admin — Tue, 28 Jul 2009 16:28:57 +0000

Introducing the brand new Wolfgang Puck Bar & Grill located at L.A. Live… downtown Los Angeles’ new hot spot. Walk in and be greeted by “The Music Vibe” created by the Prescriptive Music team of professional custom music programmers. Stop in after Staples Center, or the Nokia Theater, you will be in just the right mood to have a drink, and enjoy some of the finest food in town.

“We have worked with Prescriptive Music for years to provide the musical content and ambiance at many of our locations including Spago and CUT. Their professionalism and knowledge in creating the right atmosphere in our restaurants through their music is unparalleled.” – Wolfgang Puck Fine Dining.

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