In Los Angeles there are essentially two reasons to do anything. The first is to accomplish something. The second is to be seen accomplishing something. This sounds simple, but it starts to get complicated.
I have been writing about Wolfgang Puck and his restaurants since I first met the chef at Ma Maison in the late '70s, and I started commenting on Spago the night it opened, January 12, 1982, at its original location on Sunset.
Chef/entrepreneur Wolfgang Puck is one of those rare people who are never happy unless they have a score of projects simmering around them. But he seems to be outdoing himself this summer, with several major events on his schedule.