California Pizza Kitchen Celebrates 30 Years!
March 27, 2015
What a 30 Years it has been!
With over 280 restaurants in 208 cities and in 15 countries around
the world, the Next Chapter begins.
CPK Beverly Hills
Opened on March 27, 1985.
Where it all began,
tonight's celebration is exactly 30 years to the day.
My CPK adventure begin while attending CSUN
and working for Nordstrom at Topanga Plaza years ago.
My Nordie friends and I would go to CPK for lunch
and got me hooked on the chopped salad.
That's how this addiction began...
Tonight we celebrate their 30 years in business!
(which makes me 35 tonight...)
Blueberry Ginger Smash
Jack Daniel's Tennessee Whiskey, Monin Organic Agave Nectar,
Domaine de Canton Ginger, Fresh Blueberries & Lime,
and Cranberry Juice.
It was berry good,
but I felt it needed something at the finish.
but I felt it needed something at the finish.
The perfect place for a party,
at the Original CPK!
To celebrate the Next Chapter
with a new look, a new menu, and new customer experience.
Hand-Shaken Agave Mojito
with Bacardi Superior Rum, Fresh Agave Sour,
Fresh Mint and Lime, and Organic Hawaiian Sugar Cane.
A very good cocktail
and something I'd have again.
Loving the idea for the Next Chapter.
Every dish is made to order and
prep is 90 percent from scratch.
The menu changes with the seasons*.
The pizzas are hand-tossed artisan pizzas
and looking forward to trying them.
See What Jay Eats...
California Flatbread: Bacon + Brussels
Roasted Brussels sprouts with sweet caramelized onions,
Nueske's applewood smoked bacon, creamy goat cheese,
Romano and cracked black pepper.
I love bacon and Brussels sprouts,
put them on a flatbread...it was good.
A festive evening with lots of
food, cocktails, music,
and sharing CPK stories.
California Flatbread: Bianco
Whipped truffle cream, Gorgonzola, Mozzarella, and fresh sage.
Multiple cheeses, how could you not like this?
Photo Courtesy of Kristie Hang
Avocado Club Egg Rolls
Hand-wrapped crispy wonton rolls filled with avocado,
chicken, tomato, Monterey Jack and Nueske's applewood
smoked bacon. Served with house made ranchito sauce
and herb ranch.
This was one of my favorites of the evening.
Crunchy with lots of flavors and textures.
Wild Mushroom Pizza
Shaved Cremini, Shiitake, Portabello, and white mushrooms
with slivered scallions, cracked black pepper, Romano and
Mozzarella. Finished with Parmesan. Option to add white truffle oil.
This maybe my New favorite pizza at CPK.
I love mushroom pizza and this one has all of my
favorites. The option to add truffle oil made it!
Salted Caramel Pudding
Rich caramel pudding, black cocoa cookie crumbs, house-made
whipped cream, caramel sauce, and natural flaked sea salt.
Loved the texture of the cookie crumb base with the caramel pudding.
The caramel sauce and whipped cream made it
come together.
CPK's CEO G.J. Hart
thanked everyone for attending the first 30th celebration
and said to look forward to the next 30!
As someone who works with restaurants,
most are lucky to get past the 1st year
and very few get past their 7th.
What's an anniversary party
without cake?
Photo Courtesy of Kristie Hang
Got to sample the top tier of the cake,
Red Velvet.
It was a great evening filled with new menu items,
cocktails, and desserts.
Congratulations CPK!
Photo Courtesy of CPK
Always fun to celebrate with friends,
with Kristie Hang and Karsha Chang.
Looks like I changed shirts...
Photo Courtesy of Kristie Hang
With Nerissa Silao,
discussing the other eateries on Beverly Drive.
Epilogue
Avocado Club Egg Rolls
with the ranchito sauce and herb ranch.
Wild Mushroom Pizza
and added the white truffle oil (+$1.50),
which made a difference!
My last visit to CPK was in February, I was disappointed
that my old time favorites had been changed and were not
the same. *The menu will now change with the seasons.
I now look forward to the changes of the #newCPK
menu, I get it.
(I have new favorites now)
(I have new favorites now)
Too many times, we sit back and let tradition or how
things are done dictate how business will continue.
CPK is going back to their heritage, history, and
building on what made them what they are.
I look forward to seeing what this Next Chapter brings.
Thank You!
NOTE: I was a guest of the California Pizza Kitchen
and thank them for their invitation and hospitality
at their 30th Anniversary party.
All comments and opinions are strictly my own.
Photos by Jay Terauchi
Unless noted
Jay Eats Worldwide
©Jay Terauchi
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