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WHO: Two-time Emmy host, Jimmy Kimmel

WHAT: Two-time host, Jimmy Kimmel, took to the stage for the 68th Primetime Emmy Awards earlier tonight, bringing the comedy and laughs. Before the Emmys, Jimmy joked that his friends in the audience were most likely to be called out during the ceremony. Thankfully and as he predicted, they all could take the jokes and were ready to party with him.  And, everyone knows after the show, it’s the after-party(ies).

Jimmy headed to The Lot in West Hollywood for his own private World Class™ after-party. Tapping into his passion for elevated cuisine and drink, The Lot was transformed into a mini food and spirits festival with live music by Mayer Hawthorne.

Kimmel noted, “Anybody can throw a party, but not everyone can throw a party with the best food & drinks in the country. Hosting the Emmys for a second time deserves a World Class celebration and to me that means great cocktails and food.”

A foodie’s paradise, chefs and bartenders traveled from all over the country to curate and serve Jimmy’s favorite foods and World Class™ cocktails.

-       Austin, TX: Adam Perry Lane’s BBQ paired with a The Hilhaven Lodge Whiskey Old Fashioned
-       Houston, TX: Chris Shepherd’s Korean braised goat dumplings with a Bulleit Bourbon Smoke Daddy by bartender Charles Joly
-       Los Angeles, CA: Jon and Vinny’s Cubano sandwich paired with Tequila Don Julio 1942
-       New York, NY: Frankie’s meatballs with a Ketel One Vodka Molto Bene by bartender Ricky Gomez*Meatball and Ketel One Vodka recipes below
-       Phoenix, AZ: Pizzeria Bianco’s margherita pizza with a Tanqueray No. TEN Bottled Green Gin and Juice by bartender Andy Seymour
-       Portland, OR: Salt & Straw ice cream with a Ciroc Hollywood Sunset by bartender Andy Seymour

After sampling the one-of-a-kind food and cocktail menu, guests were thrilled to kick-off their dress shoes and hit the dance floor – there was even a shoe check available.

WHERE: The Lot 1041 N Formosa Ave, West Hollywood, CA 90046

WHEN: September 18, 2016

Created by Frank Falcinelli and Frank Castronovo of Frankies Spuntino in NYC

4 slices bread (2 packed cups’ worth)
2 pounds ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Pecorino Romano, plus about 1 cup for serving
1/4 cup raisins
1/4 cup pine nuts
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs



Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.


Combine the bread with all of the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order that they are listed. Add the dried bread crumbs last to adjust for wetness; the mixture should be moist wet, not sloppy wet.


Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they’re cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.


Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.


Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn’t one of those cases where longer is better) so they can soak up some of the sauce. Keep them there until it’s time to eat.


Serve the meatballs 3 to a person in a healthy helping of red sauce, and hit everybody’s portion—never the pan—with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be extra-super-delicious) and use it anywhere tomato sauce is called for in this book.

Ketel One Vodka Molto Bene
Created by Ricky Gomez from New Orleans

3/4 oz Ketel One Citroen Flavored Vodka
3/4 oz Zacapa Rum 23
1 tsp Sherry
1/2 oz Fresh Lemon Juice
1/2 oz Orgeat
1 dash Angostura Bitters
1 dash Absinthe
Basil for Garnish


Combine Ketel One Citroen Flavored Vodka, Zacapa Rum 23, sherry, lemon juice, orgeat, angostura bitters and absinthe into a cocktail shaker with ice. Shake well.

Strain contents into a rocks over crushed ice.

Garnish with basil.

Rocks glass

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