By Michele Stueven When the Queen Mary ship, currently and permanently docked in Long Beach, originally set off on her maiden voyage from Southampton in England to New York in May of 1936, passengers dined on classic French-influenced cuisine, featuring dishes like  Honeydew Melon Glacé, Croutes-au-Pot au Perles (potato soup), turbot, braised chicken (Poulard de Braisée Belle Mère), Pommes Garfield (French fries) and Fraises Chantilly.  Today, Kirt Finley, executive director of food and beverage, and Executive Chef Andre Lane have made the Long Beach landmark a dining destination once again with updates and nods to the nostalgic past. As part of the ship’s extensive revitalization efforts, the menus across the seven dining areas are being reimagined. The…

The American Heart Association’s annual event rallies support for the fight against heart disease and stroke    Community leaders, volunteers and survivors gathered for an evening of inspiration and purpose at the American Heart Association’s Los Angeles Heart Ball, held March 28 at The Langham Huntington in Pasadena. The event raised more than $1.7 million to advance the fight against the nation’s No. 1 killer, cardiovascular disease.   The Los Angeles Heart Ball marks the culmination of the year‑round Heart of LA campaign, which engages companies, civic leaders and individuals in the American Heart Association’s four pillars of work: Discovery, Advocacy, Access and Knowledge. Funds raised support the Association’s mission to build…