Monthly Archives: March 2014
Mar 27 2014
Coachella Valley Music & Arts Festival Restaurant Pop Ups, Craft Food Makers & Spirits @ArtisanalLA

Restaurant Pop Ups, Craft Food Makers & Spirits

We’ve put together some of So Cal’s best restaurants, beverages, spirits and craft food vendors. From Baco Mercat and Night + Market to Outstanding In The Field to Clover Juice and Stumptown. Plus our craft vendors were all curated by Artisanal LACLICK HERE FOR DETAILS



The newly enhanced Terrace will cater to festival goers who share a passion for healthy, local and sustainable ingredients. Look for top chefs and restaurants from across Los Angeles and the Coachella Valley serving hand-crafted dishes alongside the regions top artisanal vendors offering a delectable array of hand-made edible treats and a Stumptown coffee bar. Pop-up restaurants will include Crossroads, Strippedback UK, Mexicali Taco & Co., and Night + Market. Additional bites in a 21+ area include gastro-pub favorites from Mohawk Bend, Beer Belly and Tony’s Darts Away.


The Terrace also includes yurts that will house outposts of Stumptown and Salt & Straw from Portland, as well as independent makers curated by Artisanal LA with local crafters including Bon Puf, Sweet Clementine’s, The Fancy Boyz, Crazy Go Nuts!, Le Bon Garcon, Z Confections, Plush Puffs, YES Bar, Crème Caramel LA, and Dried & True Beef Jerky.



The Rose Garden, open to VIP pass holders, features four bars from LA local Cedd Moses, including Honeycut, Seven Grand Whiskey Bar, Caña Rum Bar and Las Perlas. Southern California-based pop-up restaurants in the Rose Garden include favorites Semisweet Bakery, dishes from Joseph Centeno Group (Bar Ama, Baco Mercat, Orsa & Winston), The Church Key and Sugarfish.  



Outstanding in the Field, a roving culinary adventure, aims to reconnect diners to the land and the origins of their food by honoring the local farmers and food artisans who cultivate it. At Coachella, festival goers can enjoy a four-course meal, complete with a welcome cocktail curated by Goldie’s or Eveleigh (alternating evenings), beer and wine, served family style and cooked by notable chefs in the beautiful Coachella Rose Garden. Participating chefs include Casey Lane (The Tasting Kitchen), Steve Samson (Sotto), Greg A. Daniels (Salt Air), Rory Herrmann (Sprout Restaurant Group), and Clark Staub (Full of Life Flatbread), with more to be announced. Tickets are priced at $225 per seating. Seatings are available at 5:30p and 7:30p each weekend and can be purchased through



For early morning and late-night eats, campers can snack on comfort food and goods from Short Order, Stumptown coffee, Clover Juice, and La Quinta Baking Company.



As in years past, there will be something for everyone no matter what your dietary restriction might be. This year we are putting an extra focus on this and making it even easier to find. Vegan, Raw Vegan, Gluten Free, and Kosher food vendors will be grouped together (in the Terrace) to give you more options. As usual, there will be plenty vegetarian food available throughout all of our food areas. When you’re on-site, refer to the Coachella app for locations and options to make sure you’re in the know.


More information on each of the featured vendors… 



CHEF Tal Ronnen & Scot Jones / Los Angeles, CA / Terrace

Crossroads offers inventive small plates, creative cocktails, and stylish setting – all emphasizing a refined plant-based dining experience.
“Mediterranean inspired small plates like lentil flatbread, kale spanakopita, and chile-and-cumin-spiced carrots invite sharing. And the atmosphere encourages you to linger: chandeliers, wing-backed chairs and an original Toulouse-Lautrec print lend an air of sophistication to the restaurant and adjoining private dining rooms.”– Sunset Magazine



Esdras Ochoa & Javier Fregoso / Downtown LA / Terrace

Since opening, Mexicali Taco & Co has garnered popularity and accolades with its Northern Baja centric cuisine, flame-grilled meats and abundant salsa bar. “It’s good to see Mexicali Taco back and stronger than ever. As trucks and tables grow and fall away with time, it’s nice to know that greatness endures. And when it comes to Mexicali, their asada is truly great.” – Serious Eats



Kris Yenbamroong / West Hollywood, CA / Terrace

Kris Yenbamroong is the chef at NIGHT + MARKET Song in Silver Lake. His food is equal parts drinking food and esoteric, regional Thai specialties. NIGHT + MARKET is ranked #17 out of the 101 best restaurants in L.A. according to Pulitzer-Prize winning food writer Jonathan Gold for the Los Angeles Times. Chef Kris has no formal culinary training. “Talk to 10 food obsessives in LA and approximately eight of them are likely to name Night + Market as their favorite restaurant. This goes for chefs and civilians, culinary explorers and trend followers alike.” – Besha Rodell



Ben Spalding / London, England / Terrace

Ben’s Stripped Back opened in the summer of 2012, a concept based on eating small tasting menus anywhere, whether a street, car park, or even a roundabout. This received many fans, including a 4/5 review from the Metro newspaper praised for it’s creativity and cleverness. “Many dishes had combinations that I never thought would work, such as caramelised condensed milk, fig powder and a dash of coffee, which ticked all the senses (I wanted to lick the plate…).” –





Kim & Tyler Malek / Portland, OR / Terrace Yurts

Salt and Straw Ice Cream is part luck, part strategy and part love. Kim had wanted to open an ice cream scoop shop since 1996. She thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! Kim loves exploring fun, interesting new flavors. Almond Brittle with Salted Ganache Grandma’s almond brittle is taken to the next level with house-made, perfectly soft chocolate ganache.” – [Best of The West]



Cloe Lane / Los Angeles, CA / Terrace Yurts

Bon Puf puts a modern spin on the classic confection with all natural, organic cotton candy in an array of fun flavors and unexpected toppings. Cloe Lane, owner and creator of Bon Puf began this sweet endeavor during her senior year of high school, inspired by the sweet pufs she enjoyed as a child at the Santa Monica Pier with signature flavors such as Mango Chili and Salted Caramel. “Bon Puf is all about putting a modern spin on the classic cotton candy confection: good ingredients, yummy flavors, whimsy and fun times.”–



Cassandra Troy Walker / Los Angeles, CA / Terrace Yurts/Camping Counter/VIP

LA based juice shop, Clover, showcases a progressive combination of locally sourced nutritional products that promote heath and wellness. The mission is to make the nutritional benefits of high quality juicing accessible to everyone, while offering a one-stop-shop to quickly grab something delicious and healthy on the go. Pick up bottled, cold-pressed juices- try the eponymous green with pear, lime and cilantro or a seasonal concoction- or Kombucha on tap, Stumptown coffee, perfect for a post-yoga drop-in from next door.” –



Courtney Carini & David Wolfe / Los Angeles, CA / Terrace Yurts

Crazy Go Nuts! started in late 2013 with 32 burlap sacks of uncracked walnuts. Co-­owner Courtney Carini decided to expand upon a decades old family recipe. She and c0-­owner David Wolfe then created six more recipes, and several weeks of trial and error later they had what was the beginning of Crazy Go NutsCrazy Go Nuts! walnuts are prepared locally, feature only all natural ingredients, and are vegan friendly and gluten free. Nearly all of the ingredients used are grown and prepared without the use of pesticides or chemicals.



Kristine de la Cruz / Los Angeles, CA / Terrace Yurts

Crème Caramel LA, has opened a sweet bakeshop in Sherman Oaks. Their crème caramels, custard pies, and bread puddings form the base of their sweet offerings, but since opening, they’ve expanded their menu to savory quiches and stratas, and other delectable pastries and baked goods. ”One forkful and I was totally blissed out—Ms. de la Cruz really hit this one out of the ballpark! Buttery, sweet, warm, salty, soft, and smoky, it was as if the bread pudding was calculated precisely to make me crumble to little pieces.” – Gastronomy Blog 



Matt Lauster / Venice, CA / Terrace Yurts

Founded in Venice, California, Dried and True’s mission is to create delicious, hand-crafted beef jerky with all natural, high quality ingredients. Starting with lean 100% USDA-inspected American beef, our jerky is low in fat and sodium, and contains no nitrates/nitrites, MSG, or artificial flavors, colors, or chemicals. Korean BBQ and Sriracha-lime flavors take direct influence from Lauster’s L.A. food adventures (he makes his own Sriracha), while classics like “peppered” and “original” are spins on traditional soy-and-Worcestershire-sauce recipes”– LA



Richard Rainbolt & Christopher Dibble / LA, CA / Terrace Yurts

The Fancy Boyz began humbly in February 2010, making their debut appearance at the San Francisco Food Wars Battle “Yeast Affliction,” a bread competition held in a brewery. It was a yeasty day indeed, and The Fancy Boyz took home one of the highly coveted prizes for their Pain A’lancien. Since then, The Fancy Boyz have been developing delicious recipes, bridging contemporary palettes and traditional flavors. The Fancy Boyz believe in using only the highest quality organic, local-when-possible and seasonal ingredients. We don’t do GMO.



Justin Chao  / Moorpark, CA / Terrace Yurts

Handcrafted, French-style caramels cooked to smooth, creamy perfection in small, artisan batches. Le Bon Garcon Salted Buttermilk Caramels are slowly stirred in copper pots in order to coax every artisan batch into reaching its optimal flavor. Le Bon Garcon caramels have been featured in O Magazine and the LA Times.“These French-style caramels are handmade in California. It’s always hard to give them away!” –



Layne Eiler / Los Angeles, CA / Terrace Yurts

Sweet Clementine’s Popsicles is a one-woman operation that turns out fruit-packed ice pops that get our vote for 2013’s best dessert.” –



Abigail Wald / Los Angeles, CA / Terrace Yurts

Three bands in and your energy is starting to flag? Time to bust out your secret weapon: The YES Bar. It’s a totally healthy, totally yummy treat in a stylin’ little package. We’re thrilled to be here at Coachella, enjoying the desert fun, and keeping you going from the first note to the last. We’ll be there for your early morning breakfast, your late night snack, and for anytime in between when you need a pick me up. Find us in a yurt on the terrace.



Matt Walton / Los Angeles, CA / Terrace Yurts

In 2010, Matt was hired as an opening member at Magnolia Bakery in LA before enrolling in classes, where he learned the fundamentals and techniques of baking. Upon graduation, he tested and perfected family recipes, including his mom’s “famous” caramel and chocolate sauces. Z Confections brings these wonderful recipes to you with a modern twist.

[He] has …  jimmied up the flavor of his corn to the point where it’s something new. The most common reaction to tasting a handful of Z Confections’ salted caramel popcorn for the first time: “Oh, wow. More please.” –




Erick Simmons / Burbank, CA / Terrace/Beer Barn

Tony’s Darts Away is a bottle free, low waste bar/restaurant serving all beer, wine and sodas on a draught system, minimizing our environmental impact. Our goal is to have a zero waste bar and an almost zero waste kitchen and we use sustainably produced biodegradable materials when available. Our vegan sausages are imported from Oregon and Washington. If you’re ever in Burbank, or even if you’re not, head to Tony’s Darts Away to soak up that friendly neighborhood vibe. Bond with your fellow bar-goers over how amazing the sausages are.”–




Erick Simmons / Echo Park, CA / Terrace/Beer Barn

Mohawk Bend is a pub dedicated to providing the best CA has to offer including craft beer taps, spirits and cocktails, fresh local pub fare — brick oven pizzas, seasonal salads, decadent desserts and vegan options. Vegans and carnivores coexist at this “hip” gastropub spotlighting, “inventive”, well-priced eclectic plates, an “unparalleled” beer selection; it’s situated in a “magnificent” beautifully converted movie theater with worn brick walls and a spacious patio with an immense fireplace making for a “charming” milieu for hanging out, day or night.” – Zagat



Wes Lieberher / Los Angeles, CA / Terrace/Beer Barn

Beer Belly is a beer bar focused on serving craft beer and crafty food. We feature craft beers from all over the greater Los Angeles region and are committed to cultivating an appreciation for the quality and creativity that is the foundation of the craft beer movement.
Chef Wes Lieberher, a Philly expat and foolish Michael Vick drafter, takes his bar food ultra-seriously. As for flavors, you can choose between Buffalo Blue, Honey Dijon or Volcano Chipotle — the spiciest sauce.” – [100 Favorite Dishes #44 Hot Wings]





Josef Centeno / Los Angeles, CA / Rose Garden

We are excited to offer a festival menu with dishes from Josef Centeno’s 3 downtown LA restaurants Bäco MercatBar Amá, and newly-openedOrsa & Winston.  As huge fans of music and the kind of energy and joy it provides, we are thrilled to showcase a glimpse of our culinary energy and joy by bringing a little bit of us to Coachella! “With an inventive menu, smart urban setting and late-night hours, Bäco Mercat already feels like a fixture in the neighborhood. What’s not to like? The food is gutsy and delicious, the prices moderate and you can drink — wine, craft beer, cocktails — well too.”  – LATimes



Sushi Nozawa Team / Multiple Locations In LA Area / Rose Garden

For the Sushi Nozawa Team that created SUGARFISH, quality is their number one priority. SUGARFISH is the more casual, but equally beloved eateries that opened before closing the doors of the iconic Studio City establishment Sushi Nozawa in 2012.  The SUGARFISH dining experience was created to redefine most people’s ideas about sushi.  SUGARFISH was voted the most popular restaurant in Los Angeles by Zagat’s readers in 2013.



Sharlena Fong and Jimmy James Gonzalez / Downtown LA / Rose Garden

Located in downtown Los Angeles near the corner of 6th & Main St, Semi Sweet Bakery specializes in making handcrafted versions of American Classics and putting their own twist on them. Masterminded by Pastry Chef Sharlena Fong and Chef Jimmy James Gonzales, Semi Sweet brings joy to their customers through such edible delights as Maple Bacon Sticky Buns, Triple Chip Cookies (chocolate, butterscotch & Potato Chips), and Mac & Cheese Empanadas.



Steven Fretz / Los Angeles, CA / Rose Garden

The Church Key: Coming to Los Angeles as Executive Chef of XIV marked new frontier in Fretz’s career. In 10 months of being open, Fretz was awarded Angeleno Magazine’s Best New Chef of 2009! Fretz spent 3 years as the Executive Chef of XIV before moving on to a new opportunity with Chef Curtis Stone, taking the position of Executive Chef of Stones Food Inc. It has been a different and challenging experience, the position has given him the opportunity to travel the world and develop skills in international cuisine.



Cedd Moses  / Downtown LA / Rose Garden

“Las Perlas pays tribute to mezcal with the same meticulously researched flourishes that Moses’ Seven Grand bar pays to whiskey and Scotch.” –



Cedd Moses / Downtown LA / Rose Garden

“Caña Rum Bar features 140 gourmet rums for cocktails that include mojitos, Tiki drinks and margaritas.” –



Cedd Moses/ Downtown LA / Rose Garden

“Honeycut is a cocktail bar and disco — no, really. One room is set up with large comfy circular booths, a bar that takes up the back of the room, and a pool table in the center, while another is outfitted with a light-up dance floor (an analogue LAD dance floor to be exact), a huge selection of (mainly very sweet) cocktails on draft, and live music.” – LA



Cedd Moses / Downtown LA / Rose Garden

Explore the international wall of whisk(e)y with selected products spanning the globe. Our seasonal cocktail menu is inspired by vintage and contemporary recipes and builds its foundation on freshly squeezed juice and house-made syrups. Whether you’re here to enjoy your favorite whiskey, a fresh Old Fashioned, a cold craft beer, a rich cigar or a game of pool,  the Seven Grand crew welcomes you to the Whiskey Bar. ”a speakeasy-style downtown bar that is now the city’s shrine to the art of the cocktail, the who’s who of the L.A. mixology scene are arriving.” –






Enjoy a four course meal served family style and cooked by celebrated Chefs in the beautiful Coachella Rose Garden. A welcoming cocktail, beer and wine are included.   2 dinner seating’s per night to choose from.

Outstanding in the Field is a roving culinary adventure. Their mission is to re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it.  Learn more about Outstanding In The Field HERE.



Sprout Restaurant Group / Los Angeles, CA / Outstanding in the Field

Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann returned to the West, working at the Sundance Resort in Sundance Village, as the Chef de Cuisine for Casual Dining for Thomas Keller Restaurant Group and now as Director of Culinary Operations for Sprout Restaurant Group.



Salt Air / Venice, CA / Outstanding in the Field

Greg A. Daniels, imbues restrained elegance and a dash of playfulness into seemingly simple, wholesome dishes. The menu offers refined yet eclectic ‘beach bistro’ fare, focusing on fresh seafood and seasonal ingredients. “Abbott Kinney is known for its restaurants, but Salt Air looks like a standout.” – T Magazine 



Full of Life Flatbread / Santa Barbara, CA / Outstanding in the Field

Each weekend, we convert our production bakery into a restaurant and invite our community to gather around our stone hearth. We use the freshest seasonal ingredients from the local farmers’ markets and sourcing from artisan food producers in our area.
“An Organic Gold 5 Star Restaurant that brings the art of food into Family Style Dining. Crave pizza and you will seek the best crust west of the Rockies if not the whole USA. Crave veggies and they’ve got you covered. Say your stuffed and they bring you more.” [Huffpost Taste]



Sotto / Los Angeles, CA / Outstanding in the Field

Sotto delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house made pastas and Neapolitan pizza cooked in an artisan wood burning oven.
“The menu at least nominally points to southern Italy instead of the requisite Tuscan dishes, with things like smoky grilled cuttlefish with eggplant, lamb ribs glazed with a vinegary reduction and the little dough puffs called pittule — appetizer doughnuts! — with fresh ricotta and a drizzle of reduced sweet wine.” LA WEEKLY




The Tasting Kitchen / Venice, CA / Outstanding in the Field

The restaurant itself enables those that dine to taste the terroir and cultures we have been handed. A daily menu is a circular confrontation with the cultural meaning of terroir; a constant grappling with authenticity. “I can arrive not terribly hungry, glance at the menu and feel ravenous, the dishes all sound so appealing… This seems like the ideal compromise between familiarity and innovation. And as Americans and Angelenos, we like to have both.” – LA Times





Jordan Toft / West Hollywood, CA / VIP

Eveleigh “A former Sunset Strip cottage-turned-Kenneth Cole store is now a chic bastion of California cuisine. A top-notch cocktail bar dominates the dining room. But the megasize patio with the cityscape view is the place to be.” – Los Angeles Magazine



Thomas Lim / Los Angeles, CA / VIP

Goldies is the latest edition to a family of genuine community based restaurants. Their laid back atmosphere was designed so that you could come in, have great food, great wine & cocktails.  The cuisine offered is Californian – Definitely our take on mondern Cal-Cuisine, utilizing primitive techniques, with a heavy influence using coal and wood.Lim’s cooking plays with a different set of contradictions. On the one hand, much of it is intensely modern. On the other, the kitchen proudly employs almost primitive techniques, with a majority of the cooking done on an open hearth that burns both coal and wood.” –





Duane Sorenson / Downtown LA /Portland, OR / Terrace Yurts/Camping Counter


At Stumptown Coffee Roasters coffee is king—but it’s still our relationships that really keep us going. Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. We source the best coffees in the world. The coffee itself is delicious, sweet and clean, and drinking it from a stubby makes a difference. Even though it’s chilled there’s no ice, so the flavor is pure and undiluted.”–



Christian Page / Los Angeles, CA / Camping Counter

Short Order is a modern interpretation of a classic fast-casual restaurant, offering menu items crafted with locally raised, organic, artisanal and handmade ingredients. The menu showcases the comfort and simplicity of classics – burgers and melts, shakes, fries and salads. “There is so much more than burgers at the Farmers Market restaurant. Case in point: the grilled cheese with Cheddar, Romano and Landaff cheeses starts out pretty innocently, but when you add things like bacon and chilies – and you’ll want to – it becomes positively decadent. “– Zagat


Mark and Kim Gower / Coachella Valley / Camping Counter 

Imagine a charming sidewalk cafe offering informal French cuisine and fresh bakery items in the heart of the Valley at Highway 111 and Washington. Join us for breakfast, lunch or dinner in our bistro or enjoy al fresco dining on our pet friendly patio. 



Mar 26 2014
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Mar 26 2014
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Mar 26 2014
2014 World Energy Innovation Forum to be held at Tesla Motors on May 14-15, 2014
World Energy Innovation Forum
MAY 14-15, 2014    –    TESLA FACTORY    –    BAY AREA, CA
We are delighted to invite you to one of the most exciting events of the year – the 2014 World Energy Innovation Forum to be held at Tesla Motors on May 14-15, 2014.

The Forum convenes the who’s-who in the energy innovation sector – featuring such luminaries as Elon Musk, CEO of Tesla Motors and Fortune’s 2013 “Businessperson of the Year,” Steven Chu, 12th United States Secretary of Energy, and George Shultz, Former U.S. Secretary of State – to discuss the important energy issues and opportunities of our time. The Forum will host the leading investors, entrepreneurs, corporates, policymakers, and other prominent members of the energy innovation ecosystem for two days of conversation, dialogue, and networking.

Other prominent industry thought-leaders who will speak at the Forum include:

  • Ahmad Chatila, CEO of SunEdison
  • Tony Fadell, Founder and CEO, Nest
  • Jennifer Granholm, Former Governor of Michigan
  • Stefan Heck, Consulting Professor, Stanford and Former Director, McKinsey & Company
  • John Hofmeister, Founder and Chief Executive, Citizens for Affordable Energy and Former President, Shell Oil Company
  • Arun Majumdar, VP of Energy, Google and Founding Director, ARPA-E
  • Nancy Pfund, Managing Partner, DBL Investors
  • Lyndon Rive, CEO of SolarCity
  • Matt Rogers, Director, McKinsey & Company
  • Tom Werner, CEO of SunPower

We’re also delighted to report that several leaders and luminaries have confirmed that they will be attending the event as VIP delegates, including:

  • Senator Jeff Bingaman, Former Senator from New Mexico
  • Dan Arvizu, Director and Chief Executive, National Renewable Energy Lab (NREL)
  • Rick Needham, Head of Sustainability and Energy, Google
  • Denis Giorno, President and CEO, Total New Energies, USA, Inc.
  • Jim Hughes, CEO of First Solar
  • Dennis McGinn, Assistant Secretary for Energy, Installations, and Environment, Navy, and former President, ACORE
  • Lynn Orr, Professor, Energy Resources Engineering, Stanford University
  • Don Paul, Former CTO Chevron and Executive Director USC Energy Institute, University of Southern California
  • Carl Pope, Former Executive Director, Sierra Club
  • Bill Ritter, Director, Center for the New Energy Economy, Former Governor, Colorado
  • David Schramm, Former CEO, Maxwell Technologies
  • Tom Siebel, CEO, C3, Former CEO, Siebel Systems
  • Bill Watkins, CEO, Imergy Power Systems, CEO of the Year, Forbes Magazine 2006
  • Bill Weihl, Head of Energy Efficiency and Sustainability, Facebook
  • Jon Wellinghoff, Former Chairman, Federal Energy Regulatory Commission (FERC)

This year’s Forum will take place in one of the key epicenters of energy innovation –Tesla’s 5.5 million square foot Bay Area manufacturing facility, which produces the award-winning Model S. This exciting venue provides a unique opportunity to locate the year’s most robust energy innovation dialogue in the heart of one of the most inspiring and notorious business success stories in our industry to date. Attendees will get a much coveted look at Tesla’s award-winning facility, as well as a chance to test drive the Model S.

In addition, the Forum is proud to be showcasing the brilliant musical talents of Jake Shimabukuro (ukulele virtuoso of TED fame) and Vienna Teng (famed singer-songwriter), prodigies who will wow you with their breathtaking performances.

The Forum marries the best in thought-provoking discussion and outstanding entertainment with the best in industry networking in the most exciting venue in our industry. Please be sure to reserve your spot at the Forum ASAP, as attendance is limited to the first 500 delegates.

We are pleased to be able to offer you a discount to the event. To register, go to and use discount code CTLA750 to receive $750 off the $2,495 general registration rate. The event will likely sell out, so register ASAP.

We hope you can join us at Tesla.

Cleantech Los Angeles

Photo: Ira Ehrenpreis
CHAIRMANIra Ehrenpreis
Forum Chairman



Confirmed speakers to date include:

Photo: Elon MuskElon Musk


Tesla Motors

Photo: Steven ChuSteven Chu

12th United States
Secretary of Energy

U.S. Department of Energy

Photo: George ShultzGeorge Shultz

Former U.S. Secretary of State

Photo: Ahmad ChatilaAhmad Chatila



Photo: Tony FadellTony Fadell

Founder and CEO


Photo: Jennifer GranholmJennifer Granholm

Former Governor of Michigan

Photo: Stefan HeckStefan Heck

Consulting Professor


Former Director

McKinsey & Company

Photo: John HofmeisterJohn Hofmeister

Founder and Chief Executive

Citizens for Affordable Energy

Former President

Shell Oil Company

Photo: Arun MajumdarArun Majumdar

VP of Energy


Founding Director


Photo: Nancy PfundNancy Pfund

Managing Partner

DBL Investors

Photo: Lyndon RiveLyndon Rive



Photo: Matt RogersMatt Rogers


McKinsey & Company

Photo: Morgens SmedMorgens Smed

Founder and CEO


Photo: Tom WernerTom Werner




Tesla Motors, one of the largest and most advanced automotive production plants in the world, will be the venue for the event.

This exciting venue affords us the opportunity to be at the epicenter of innovation and enables test drives of the award-winning Model S for attendees.

Photo: Tesla Model S

World Energy Innovation Forum

Mar 26 2014
Shop Clearance at
Mar 26 2014
Pasadena Startup Weekend: Friday, April 4th – Sunday, April 6th: Pasadena City College @StartupWeekend

Friday, April 4th – Sunday, April 6th:

Pasadena Startup Weekend:

Pasadena City College

Startup Weekend is a global grassroots movement of active and empowered entrepreneurs who are learning the basics of founding startups and launching successful ventures. It is the largest community of passionate entrepreneurs with over 400 past events in 100 countries around the world in 2011.

The non-profit organization is headquartered in Seattle, Washington but Startup Weekend organizers and facilitators can be found in over 200 cities around the world. From Mongolia to South Africa to London to Brazil, people around the globe are coming together for weekend long workshops to pitch ideas, form teams, and start companies.

All Startup Weekend events follow the same basic model: anyone is welcome to pitch their startup idea and receive feedback from their peers. Teams organically form around the top ideas (as determined by popular vote) and then it’s a 54 hour frenzy of business model creation, coding, designing, and market validation. The weekends culminate with presentations in front of local entrepreneurial leaders with another opportunity for critical feedback.

Whether entrepreneurs found companies, find a cofounder, meet someone new, or learn a skill far outside their usual 9-to-5, everyone is guaranteed to leave the event better prepared to navigate the chaotic but fun world of startups. If you want to put yourself in the shoes of an entrepreneur, we strongly encourage you to actively participate in Pasadena Startup Weekend event on April 4th, 5th and 6th – for the best weekend of your life and the lives on local Pasadena community residents who will be participating.

You can access more information about Pasadena Startup Weekend at

More info on Startup Weekend Structure:  Beginning with open mic pitches on Friday, attendees bring their best ideas and inspire others to join their team.

Over Saturday and Sunday teams focus on customer development, validating their ideas, practicing LEAN Startup Methodologies and building a minimal viable product. On Sunday evening teams demo their prototypes and receive valuable feedback from a panel of experts. Visit the website ( for more details.

We are proud to announce our new Pasadena Startup Weekend 2014: April 4th, 5th and 6th hosted and sponsored by Pasadena City College.
2014 Startup Weekend

Pasadena City College

Mar 25 2014
How to get rid of Cockroaches

Some quick tips on ways to get rid of cockroaches. Always use caution if you are trying to get rid of them indoors or where pets and children play.

1. spray a product called bifen IB

2. Combat Source kill, the plastic cartridges you put around the infested area.  roach and water bug infested. After I put the Combat source kill, around 3 dozens of em, the roaches were gone in two weeks.

3. boric acid works wonders. He said that they take it back to the nest and it kills them all.


Mar 25 2014
Google Cloud Platform Live Products Video

Google Cloud Platform Live Products

On March 25, 2014, Urs Hölzle, Senior Vice President for Technical Infrastructure, and the senior engineering leadership of Google Cloud Platform will be hosting a day-long developer summit and evening celebration to announce new features for Google Cloud Platform, take a deep dive on tips, tricks and technology, and share our vision for the future of cloud computing.

1 million requests per second!

1. 0 load balancing

Same code base that powers

Cloud SQL GA open API’s. 99.95% SLA

Persistent Disks

HIPA Support

Live migration

Chris Elliott

Completely transparent.

Test clusters with large workloads

No performance hiccups

Seamless and fast, same configuration

Only thing is a note in the log

Compute Engine

VM are different than  other VM’s.


Gcloud command line completion



Mar 25 2014
Coupaw Dog & Cat Products & Accessories up to 75% off retail prices @coupaw

Coupaw is an amazing website for dog & cat owners. We offer the best in high quality treats, toys, chews, home goods, health products & accessories at up to 75% off retail prices!

Offer tons of USA-Made products – We will never sell treats or chews from China –

Find the best deals on pet services and pet related products in your local area. Our specialization is strictly pets – get the latest and greatest offers.

How Our Program Works:
Every day we put new & exciting deals live for our customers to purchase. We will always send emails out to our subscribers to let them know about each deal and give them 1 week to purchase the deal.

Deep Discounted Home Goods for Dogs & Cats

Mar 25 2014
Glass Blowing Class at Revolution Glass in El Segundo

Glass Blowing Studio Class at Revolution Glass in El Segundo

Has to cool down overnight.

Classes are $275 or you can make one piece for around $40.

Learn more at

Revolution Glass on Facebook


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