Friday, August 14, 2015

Sunday, August 9, 2015

"American Greed," featuring Rudy Kurniawan

The Deanster was kind enough to send me the link to the episode of "American Greed" that features Rudy Kurniawan.  Yesterday I had a chance to watch it.  First and foremost, it's a TV show; a bit sensational, production value; but it serves its purpose well in presenting the niche wine to a broad audience.

Earlier today, still thinking about it, I confess to wondering: in the rush of egos who was the Frankenstein and who was the monster?  That aside, here are some links and things.

FBI pics of the house.

The formulas.

Tips for spotting counterfeit wine.   (Something I hope a certain Mr. Koch has since read.)

Wednesday, July 29, 2015

Manzanilla fino sherry

 I've never had sherry.  Sherry in my head is the stuff of polite society circa 1950's, or the afternoon tea of old ladies sipped from tiny glasses.  In fact,  in his article, "Sherry: Not Just for Little Old Ladies," Ray Isle opens with a quiz.

 But after a bit of a sherry dissertation generously followed up with this gift of sherry, I took the sherry plunge this past weekend.  PLUNGE because of all the sherry varieties, this one had to be drunk in one felled swoop.  No leftovers.  AND NO DAWDLING.  (Wiki: "Once opened it will immediately begin to deteriorate and should be drunk in one sitting for the best results.")

Also, if you research things, you drink sherry with olives. Everyone said olives.  Funny.  So I bought olives.  Guess what: PERFECT.  Like peas and carrots, those olives and sherry.

You know what sherry tastes like?  Old white wine.  Slightly boozy, slight caramel things.  Interesting.  Different. 

This is the more artsy picture I took after glass two.  That "one-sitting" caveat is a trip.

Saturday, July 25, 2015

Notes, sort of, part two.

There are reusable shopping bags and reusable wine totes and I had one of those lying around.  So I used it.  It was given to me by the good people of Mission Wine and Spirits.  Other than the day they gave it to me, I never used it, but I do lend it to customers when they've forgotten their own bag. 

I used it earlier this week and at the bottom of it was this great receipt.  God bless Trader Joe's, home of the "Get Your Cheap Wine On."  Was this at the bottom of the bag, unnoticed, when I got it from Mission? OR: Is this one of my customers receipts?  Is this what is in their locker?  OR. Were they having a party (replete with ice-cream, pasta and clementines) and they didn't want to blow the good stuff?  It wouldn't be the first time.  No one is going to open something precious for an audience that thinks wine made from Kool Aid might be a worthwhile endeavor. Which I might try.

Also, minus the Charles Shaw, who'd know the difference?  "You'll love this wine!" is all you have to say, and of course everyone will believe you.  They'll think, Well, he has a wine locker, he must know what he's talking about. 

Even within this Trader Joe's mix, there is a pretty good variety.  It's not all Charles Shaw, so there is some thought and process here, balance and consideration.

Where else can you get 12 bottles of wine for less than $50? 

Thursday, July 16, 2015

Wait for Dessert.

About three minutes after I saw this, (click on to enlarge) Cliff called and asked if he'd left his list behind. 

He did.  I read it off to him, then scanned it, and then emailed it to him in so he wouldn't accidentally blanch the green beans before sauteing the shallots.  DISASTER! 

Grocery has about 3,700 found grocery lists posted.  Some led to the book Milk Eggs Vodka, AKA, all you really need in life if you really get down to it, assuming you already have tea, that's what the milk is for.

There are also many googlable sites for found notes.  Buzzfeed once posted 15 Curious Things found in Library Books, which, if you're a library person, you know happens.  The book I got out this week only had someone's credit union receipt in it. Found Magazine also posts ... found notes.

Cliff's Note is  probably what a lot of people do who entertain.  They have to host, chat, pour, and still remember to get everything done in the right order.  Chill the wine before chopping the garlic and it's too cold for skirt steak, right?  I only hope he remembered to wait for dessert.

Friday, July 3, 2015

Worst wine review ever.

Happy Fourth, The Cave is open normal hours all weekend.

Yesterday, Thursday, was a madhouse.  A MADHOUSE!  Today, crickets.  S. came in, a man of priorities whose first question was, "Where's the wine?"

Because sometimes on weekends, I'm not sure why it is but I've got emails out to all the necessary agencies to find out, a corks falls out of a bottle.   And then it's like, well, it's open now, so in the interest of economy we might as well have some.

I mean, Americans throw out 160 billion pounds of food per year.  Troglodytes, on the other hand, quite mindful of this sort of thing, throw out 0 pounds of food annually.  Wine is a lot like food.  Ergo.

So in the interest of all things mindful, when S. discovered, alas, there were no current cork-fails, having not been here a while he found one in his locker.  KISMETY!

R. was also here, and the three of us sat for a bit enjoying the cork-fail, having a chat, like that.  It was lovely, and what made it even lovelier was the Sauternes at hand.  I feared a cloyingly sweet affair, but no, not even close. It was layered, bright, balanced, nuanced, and delicious.

R. really dug it in a "I want to buy some of this" kind of way, so I let her take it with her.  I neglected to take a picture of it, or note what it was in any helpful way at all. Not a clue. Good luck finding some of that.

I was asking S. what purpose Sauternes served, could it be a main meal wine?   For dinner last night I had the bi-annaul hot dogs with corn tortillas, jalapeno-onion-garlic, hot sauce and mustard, and cheese.  The wine would have gone superbly with this. 
Oh: Sauternes is not plural for Sauterne.  It's just Sauternes.  Sorry for that email, S. Cheers.

PS. dogs.

Wednesday, June 24, 2015

Happy Los Angeles Beer Week.

It's Los Angeles Beer Week!   Mmmm, beer.

To celebrate, my second attempt at cold brewing coffee with a pint of Guinness.  My previous and first effort, I dumped enough coffee in the french press to keep a small village alert for a week.  Ultimately I rationed the sludge for about that long.  This time, I ratio'd one Guinness to one dose of coffee.  (2 TBSPS.) I could drink it over the course of one afternoon, but I do declare I preferred the insanely stronger coffee flavor, so I'm not sure what the next move is on this one.

I think Glendale is pretty close to Los Angeles.  Here are some way more exciting options for getting your beer on.

The Moose Den. Across the street from The Americana on Brand, down the stairs from The Famous, Moose den is an old school beer hall replete with dart boards.  They have weekly events like a "locals only" night - $1 off any local beer, bingo night, and a darts league.

Tonight for LA Beer week, they are hosting a tap takeover by Three Weavers Brewery, plus bingo PLUS fried chicken and waffles.  WOW!

The Glendale Tap, on San Fernando @ Magnolia, occasional host of a Glendale's Finest DUI trap, is fervently celebrating LA Beer Week.  Here's a capture of their FB page.  I'm posting it because I have no comprehension of it.  It's Barbecued Beer? You drink it with a BBQ?  All those blue words under the me.  So good luck, kids.

As always, please Beer Week responsibly.

Friday, June 19, 2015

The Deanster Cometh.

The Cave, er, The World Famous Cave Wine Storage, can comfortably boast not only a national, but international clientele.  The guy from the Netherlands recently relocated to Florida, but we can still claim Hong Kong, Shanghai, somewhere in Germany, London and more. None of these to be mistaken for Dean from Indiana. 

The Deanster, when in town - and he is that - becomes The Cave mascot for that time, or as it's been previously noted, furniture.  So a Dean tradition has evolved, some combination of presence, Chipotle and wine.

Chipotle makes a lot of profit off the likes of myself who prefer simpler fare.  A burrito with every last scrap of food on it is probably the way to go, but I get three hard-shell tacos with cheese, hot sauce, and lime.  NO MAS!  Which I think is the same price as the burrito and about one/16th the amount of food.
Dean was good enough to open this, 2013 Alban Vineyards Viognier.  I had no idea what a Viognier was.  It's a grape!  On its very minimal website, Alban Vineyards claims itself, "The first American Winery and Vineyard established exclusively for Rhone varieties."  Which the Viognier grape is: tres Rhone.

WAY back in 2004, Lettie Teague writes about the Viognier boom, which sounds like these wines can be as diverse, varied, as California Pinot Noirs, which I've discovered to be diverse and varied.

This one opened sharp and citrusy, but by taco number three, there were some heavy butterscotch notes on the back end.  It played heavier with the tacos.

 When I told Dean I thought this was a "lovely" wine, which it was, he said, That's what everyone says, that it's 'lovely!'

Your resident Troglodyte is a cliche.  Also, deeply grateful for all the generous and kindly people I've had the good fortune to know all these years.

                                                                    Cheers, Dean!

Sunday, May 31, 2015

The Hotel Glendale in Valleyvalley, California.

 (as always, click on images to enlarge.)

1. So nice they named it twice.
Every once in a while someone on social realizes, and then tweets, about how a Glen and a Dale are the same thing - both are defined as valleys - so that really Glendale translates into Valleyvalley.  "Valleyvalley, California" has not an unpleasant ring to it, and when you see an old photo of Valleyvalley, you can understand the enthusiasm for redundancy.
This one is from the Los Angeles Public Library Photo Collection.  The accompanying summary describes it. "Panoramic view of Glendale looking northeast toward the Verdugo Hills circa 1900.  A few houses are seen."

I had some time this week to peruse the City of Glendale's History Collections Online page, a portal to many resources for local meandering, which becomes quickly addictive.  I clicked my way through them and found more than a few really cool things, but I'll only torture you with a few.

2. The Glendale Hotel v. The Hotel Glendale v. The Other Hotel Glendale. 

This is the Glendale Hotel.  It was built in 1887 on Broadway between Isabel and Jackson (currently Glendale PD). It was three stories and had 75 rooms.  It never opened.  It would be a girl's school an Episcopal church, and at one point Leslie Brand owned it. In 1905 it would become the Glendale Sanitarium.  Business was so good a newer, larger Hospital/Sanitarium would be built adjacent to this building, on Wilson.  The original Glendale Hotel closed and was razed in 1924.

This is The Other Hotel Glendale.  This photo was found on the Cal State Northridge digital collections site. Opened 1906, this was on the northwest corner of Wilson and Brand, where the B of A is today.  It was the first bank in Glendale, and there is a plaque on the B of A stating this.  The description of this photo states the streets as being originally "Crow Ave. and 3rd St.," which, let's be honest, is WAY cooler than Wilson and Brand.  I'm not sure this hotel's life span.

From the Los Angeles Public Library we get this shot of The Hotel Glendale...

 ...this from USC Digital Library... (which I've previously posted)...

...and from the Glendale Public Library this was pinned to History Pin.

But this week's lovely discovery are two sets of photos that show The Hotel Glendale's lobby, mezzanine, and rooms when The Hotel first opened. These are also from USC's Digital Library.  They were taken by "Dick" Whittington Studios, "the largest and finest photography studio in the Los Angeles area from 1924 to 1987... clients including Max Factor, the Broadway, Bullock's, and May Co. department stores, the California Fruit Growers Association, Signal Oil, Shell Oil, Union Oil, Van de Kamp's bakeries, Forest Lawn, Sparkletts Water, CBS, Don Lee Television, Goodyear Tire and Rubber, real estate developers, construction companies, automobile, aircraft, and railroad companies, and drive-in theaters."

Here is Set 1.

The lobby, (now the Cafe Broadway).

The mezzanine, which I could swear I once saw referred to as "The Ladies Lounge."

Clearly a kitchen, based on the door I'm thinking for the one-bedrooms on floors two, three, and four. Cool kitchen.

The second batch:

This is the living room of the one-bedroom on floors two, three, and four. 

This is the living room on floors five and six.

You know, "I Love Lucy;"  Ricky was like this big-time band leader for a huge club, and they lived in what is, by today's standards, that very modest one bedroom apartment.  LOOK!  there's nowhere for Lucy to sit!

Forget Lucy, she was living large, what about the Kramdens?

A few posts ago I wrote about the famous depth of failure that is this Hotel's legacy, but when you see these photos it's not as convincing.   The rooms are bright and there was plenty of room for Lucy.

I bet if Alice ever did go to the moon, she'd have loved to spend a few nights first at the luxurious Hotel Glendale in Valleyvalley, California.

Friday, May 29, 2015

Welcome to The Cave; please come with a good story.

Alternative title: "The worst re-telling of a story ever told." 

The New Guy's story, give or take. 

Something about the Ozarks and the guy's friend's grandfather's house there.  Prohibition was coming.  In preparation, the grandfather buys up cases of whiskey and in the basement puts up a few false walls behind which he hides his stash. 

Sadly, the grandfather dies somewhat soon after.

No one knows about the whiskey behind the wall.  Times goes on.  The house at one point is a Bed and Breakfast.  The house gets old, and eventually sold to make way for condos.  The house is being torn down.  The whiskey is discovered, cases of 1923 Haig and Haig Scotch Whiskey. Plan: The Big One hits and I get trapped in The Cave. ONLY after days pass and air is running out, ONLY when hope is futile,  do I start breaking into lockers. 

New Plan:  Same as the old plan.  The lockers may have recently been re-prioritized. 

Thursday, May 21, 2015

Patton Oswalt, Wine Connoisseur.

In his 2011 book, Zombie Spaceship Wasteland, Patton Oswalt writes a few pages of wine reviews.  Of them, here are two. (Some may have been deemed inappropriate for a family blog, though we're still not sure if this is one of those.)

As always, click on images to enlarge.


Sunday, May 17, 2015

Glendale Historical Things

It's May, AKA, Historic Preservation Month.

To showcase Glendale's historical bits, the Central Library over there on Harvard set up its showcases to, um, showcase the historic buildings and other structures of Glendale.  There are maps of historic districts and pictures of notable houses within those districts.

The old Hotel Glendale, home of The Cave Wine Storage,  is    right    there.

R i i i i g h t    t h e r e. 

Doh! There it is, snugly tucked behind the art deco storage unit on Central - cool building - but still in front of the Masonic Temple, recently purchased and being renovated by Caruso Affiliates.  So, THERE!

Look! There's Grand Central Air Terminal, currently being renovated by Disney.  Tropico Station: THE Glendale Blog supplies the details.

The bridges of Glendale are mostly mid '30's. Here's more details via

The Le Mesnager Barn, home of wine maker Georges La Mesnager. The Stone Barn Vineyard Conservancy maintains vineyards and makes wine with grapes grown there, if your feeling both historical and thirsty.

There's Glendale's famous train station, most notably featured in the movie Double Indemnity.

Here's one from the 1951 movie, The Company She Keeps.

You can read about more TV shows and films that used Glendale's train station as a backdrop here, at I Am Not A Stalker (a movie locations blog).

To be considered historic, the property must have age (generally at least 50 years old)  integrity, and significance.  I applied, but I only have one of those.  Fortunately I get to sit in a place that has it all. Cheers.

Friday, May 15, 2015

Wine purgatory.

(I wrote this yesterday, but then I opened a bottle of wine last night so I'm re-writing it today.)

Forgive me, wine gods, for I have ... lapsed.

Though my personal wine "voice" is a tragically backwards version of Pygmalion (surrounded by many Henry Higgins, I devolved), in the end I subscribe to the school of Matt Kramer: "If you love wine and you’re buying anything decent—let’s say any wine that costs $20 or more—you need to know that the odds are extremely good that the wine you’re buying today will taste better, and be more rewarding to you, if you stick it in a cool space for a year or even five or 10 years." 

In that, I had a well-enough stocked cellar of easy-priced wines aging away towards a better future.  Most of these wines were accrued around 2010, with bits and pieces thrown into the mix as they piqued my curiosity.  And because they are not St. Emilion-age-worthy, they are mostly drinking well about now.

So what I did was: I started drinking them.  What I didn't do was: keep adding more into the mix to age.  What happened was: I ran out of wine.  

Now I am in Wine Purgatory.  I could be in Wine H-E-Double Toothpicks, but the lapse is redemptive.  

This recently came my way and I opened it and then I drank it and it was         D E L I C I O U S.

The gentleman who gave it to me was moving out of state and retrieving his ONE case of wine he had stored here, because we're awesome enough to do that, find a way for you to keep what matters to you, regardless. He handed this to me certain it wouldn't be very good.

He was wrong.

I emailed him my apologies for his having given it to me, and of course my gratitude for such an oversight.

Not to be confused with what I opened last night, my most modest purchase from Topline yesterday.  It is my punishment for not keeping up the rotation. Not quite $2-buck Charlie, it still affirms Mr. Kramer's advice.

While riding home from Topline, I was thinking what a twit I was to have gotten lazy about the easiest things to manage, really: a decent glass of wine.

Say you open a bottle of wine a week.  52 bottles @ around $20 is a thousand bucks.  That's not horrible.  That's, like, less than five cases.  A five case locker is only $83 per year - next to nothing.  This is all it takes. You just have to stay on it.  

So now the task begins of getting back...on it.  Of shoveling my way out of purgatory one bottle at a time.  Worth it! if you've ever had a glass of purgatory.

This was on the tweety yeaterday.

Friday, April 24, 2015

What Spring tastes like.

It's Spring, still, and the interwebs are conspiring to brainwash us into tackling the high maintenance fava bean. The onslaught of fava bean indoctrination was too strong, my powers against it too weak;  last weekend I bought fava beans.

The two schools of fava bean thought, according to LA Times, are the single peel or the double peel.  My fava bean vendor at the Atwater farmer's market scoffed at the double peel.  While leaving the second skin did make for a slightly more bitter bean, she allowed, it was not enough to matter.

Dandelion greens are bitter, endive, escarole and rapini are bitter,why can't fava beans be slightly bitter.

Per LA Times, I poured boiling water over the beans and when they were cool enough tried one as-was, then another after peeling off the second skin.

Okay, if you are super lazy and also craving fresh fava beans, you can leave the skin on and you won't suffer.

BUT I concede, peeling off the second layer did indeed produce a lovelier bean.  That's right, I said L O V E L Y. It's a nice bean. It is the taste of Spring.  I stirred these into melted butter and garlic with a touch of salt and they are...lovely.

Labor is not the reason to avoid this bean.  Price might be, they ran $3/lb, and this was about a pound's worth.  If you are on a budget get these once in a while as an accent flavor or color.  But get them at least once every Spring, just because.

If you like wine with your fava beans, maybe a chablis or a nice pinot gris.  If you like to eat liver with your fava beans, this site pairs liver with Chardonnay, and this one pairs foie gras with Sauterne.  But humans taste like pork. 

Dr. Vino posted this one about the blind taste test where most tasters couldn't tell the difference between the taste of (Newman's Own) dog food and various liver pates, including pork.  He concluded both would be served well with a Sauternes or a Gewurztraminer.

Sorry, folks, no Chianti. 

But here's a movie fun-fact for you:  The iconic line was a tell: were he on his meds, Dr. Lechter would not have been allowed to eat the three items he states.  MAOI's, taken to treat depression among other things, disallow foods high in tyramine.  It's WAY better to be depressed than to have to not eat these foods, liver notwithstanding.  The prevailing thought is Dr. Lechter was telling Agent Sterling he was off his meds.  OR: was he on his meds and eating those things made him crazy? I sniff a twinkie defense!

Sunday, April 12, 2015

The Greatest Story Ever Told: The Hotel Glendale.

If you remember to bring your library card to work, good things happen.

First you go onto the library's web site.  If you click on "my account" on the left there, the next page is to enter your library card number.  Your password is the last four digits of your phone number.

The next screen tells you all your book stuffs, but there are tabs for other things to peruse.  Like "articles and databases."

LOTS to check out here - literature, art, music, jobs, business, law - but The Hotel Glendale opened in 1925, so let's try that.
Other than the hopeful #1 and the announcements #3 and #5, we get two articles about the Hotel Glendale. I'd previously read the article about the old people.  It was nice, a niche found in every pleasant way, But that other article, #4, I'd not previously seen.  "Grand Dreams Now a Shabby Reality."

Yes, every history book and news article says it,  and they say it the same way: "...the venture was a commercial and design failure."   Specifically cited each time is the missing freight elevator and the restaurant in the basement.
(click on picture to get to the Glendale Historical Society.)
These two things alone never sold themselves as the catastrophic death knell that is this Hotel's eternal dark cloud.  This article, published in 1972,  is the missing link to the whole story, and it's a fantastic story, as told by the guy who was there for it all, Elwood M, Ingledue.  It was Elwood's father, Charles, who brought the Hotel from an idea to fruition.  But while father Charles built this dream, son Elwood ran it for four years from the day it opened. This is his story, a mere excerpt of the entire article.

     "This was the dream, circa 1925: Immaculately attired bellhops scurry about the lobby of the Hotel Glendale.  Situated at Glendale Ave. and Broadway, the hotel is the commercial hub of the city, and shoppers throng the hotel's fine restaurant.
     "On the roof, an aluminum dirigible discharges passengers arriving from New York and San Francisco.  A commuter train on Glendale Ave. pauses in front of the hotel to pick up hotel guests and shoppers for the quick run into Los Angeles.
     "If there is anything constant in the 47 years between the conception of the dream and the present day reality is that Hotel Glendale has steadfastly refused to live up to the plans people had for it."

     "A succession of owners and managers has attempted to operate the six-story building profitably as a nightspot, a residential hotel, a low-cost transient hotel, and, of course, a grand hotel.
     "Now well past middle age, the hotel appears to have found a reasonably stable stable identity as a combined apartment building for the retired and a low-cost transient hotel for people of all ages.

     " is difficult today to imagine Hotel Glendale with its narrow corridors, small rooms and undersized lobby topped by an oversized mezzanine, as a grand hotel.  It is hard to imagine fashionable tourists disembarking from the interurban at its front door and queuing up at the desk to register."

     "It is difficult to imagine well-dresed shoppers crowding into the cavern-like basement restaurant.
     "Such difficulties go to the heart of the hotel's woes.  The men of commerce who built it knew nothing about translating marketing plans into a functional hotel design.
     "Elwood M. Ingledue, who managed the hotel for four years after its grand opening June, 1925, rues the day he ever laid eyes on the structure.
     "'It was absolutely hopeless from the start,' Ingledue says.  'I can laugh about it now but I've been trying to forget that hotel for decades.'
     "As Ingledue and other old-timers in Glendale remember it, the story of Hotel Glendale began just before World War 1, when the economy was expanding willy-nilly.  The Pacific Electric Railway criss-crossed San Fernando Valley communities with its interurban lines.  In Glendale, the railroad chose to build its main line up Brand Ave., with a spur going over to the intersection where Hotel Glendale stands. 
     "Glendale Ave. businessmen rankled at the plan but only one tried to capitalized on it.  This entrepreneur conceived a grand hotel - twice the size of the existing structure - on the corner of Broadway and Glendale Ave.
     "The concept got as far as the digging stage when the plan fell through.  At least a part of the hole remained, a neighborhood pockmark for the next two decades.
     "After the war, Southern California resumed its rapid expansion and the Glendale and Brand Ave. businessmen resumed their rivalry.
     "These were heady days for real estate men.  A building could be purchased with an unsecured loan and then resold a few years late for double or triple its original value.  Expansionist fever raced through the community.
     "Charles Ingledue, Elwood's late father, caught a bad case of the fever.  He and other Glendale Ave. landowners soon found out they had overbought.  Land they had purchased on the assumption that almost every conceivable investment would turn a profit wasn't producing enough income to meet interest payments."

     "It was the first warning of the collapse of the real estate boom but in 1924 no one sensed the impending doom, certainly not Glendale Ave. businessmen.
     "Searching around for a device to reestablish their avenue as the city's commercial focus, they decided to take up where the prewar hole digger had left off.
     "They formed the Glendale Hotel Co. and quickly raised $600,000, a third of it thrown in by the elder Ingledue who also served as company president.  It was a mistake from which he never recovered.
     "The 100-unit hotel went up in less than a year.  The elder Ingledue had his son, Elwood, named manager and, with appropriate fanfare - it was the city's first major league hotel - the doors swung open for business June 1925.
       "Reginald Spicer, a retired drug manufacturer who participated in the disaster, remembers it this way:
     "'It didn't take long to learn the building was badly conceived.  There was only one bathroom for every two rooms.  The architect forgot to install heaters - later we had to put in gas heaters.
   "'They forgot to put a kitchen on the dining room.  There was no money left to buy furniture, so Ingledue had to buy all the furnishing out of his own pocket. And the worst thing was that Ingledue knew no more about running a hotel than I did.'
     "There were other problems.  The planners forgot that each midnight a freight train rumbled up Glendale Ave. to pick up a load of wood at a lumber company on the site of what is now Fashion Square.  The more expensive rooms were on the Glendale Ave. side, and high-paying guests ($6 a suite) complained about the nocturnal noise.
     "Then there was the plan to sell the remaining portion of the property (or hole) to meet operating costs. A buyer was never found.  Without operating capital, services fell off.  Without proper services, patronage fell off still more.

     "The younger Ingledue, then in his mid-twenties, made a valiant effort to put the hotel on the map, hoping business could somehow be generated if people knew about the hotel.
   "One gimmick was to hire a circus performer who dressed himself as a human fly and scaled the building from the street to the roof to the excited gasps of the crowd in the street. 
     "'As I remember it, it did some good in bringing in business for a short time' Ingledue said. 'Of course I think the performer cheated a bit, pounding spikes in the masonry the night before as I recall.'"

     "The eyes of all California turned to the hotel when the younger Ingledue and Capt. Thomas B. Slate unveiled plan to use the hotel roof as a terminal for a fleet of cross-country dirigibles.
     "Slate, a personable inventor and adventurer, got several Glendale businessmen, including the younger Ingledue, to invest in his proposal to build a dozen fast-moving aluminum dirigibles, and use a 1,000-foot elevator to ferry passengers to and from the rooftop.
     "But alas, the aluminum cracked as soon as the gas was pumped in and the Slate Aircraft Corp. went bankrupt. All that remains today of the episode are several four-inch hooks on the roof of the hotel.
     "By 1929, the bondholders foreclosed and sold the hotel for $25,000, less than it had cost to furnish it four years before.
     "The older Ingledue lost everything and didn't live to see the economic recovery in the 1940s.  But his son gained some experience from his Hotel Glendale days. He started the "Hotel Index," a reference book for the trade which he published for the next four decades. A few years ago, he decided to try his once-singed hands at running a hotel again.
     "He now operates the Pacific Plaza Motel in Glendale - with notable better success than his first venture. 
     "The next three decades were a time of humiliation for the Hotel Glendale.  It was too solidly built to be torn down at a reasonable cost, and too poorly designed and situated to be worth fixing into a thriving hotel.  It had no choice but to endure. "

Read more about the Great Dirigible Venture! 
Read more about the Hotel Glendale's Founders-with-Dreams!
Read more about the Hotel Glendale and its Speakeasy Rumors!
See the corner of Broadway and Glendale circa 1926!
See the corner of Broadway and Glendale circa 1940 -1950!
One guest had a terrible time while staying at the Hotel Glendale!