Summertime Wine! Trivento launches #TheFirstWhiteMalbec on Iconic NYC Sunset Cruise with Winemaker Maxi Ortiz
There’s plenty of “other” product launches and then there’s Trivento’s Sunset Cruise launch for The First White Malbec. Clearly, Trivento is very excited.
![](https://nyc.flavrreport.com/wp-content/uploads/2023/06/Screenshot-2023-06-17-at-3.27.47-PM-1-1024x670.png)
NYC wine and food experts board the luxury yacht, from 1919, at Manhattan’s North Cove Premier Mega-Yacht Club & Marina.
A handful of NYC and East Coast wine and food experts board a luxury yacht, built in 1919, at Manhattan’s North Cove Premier Mega-Yacht Club & Marina. On-board, best-selling wine authors, top wine media, and NYC’s food and wine critics.
As we set sail, our wine glasses are filled with The First White Malbec in the world, produced by Argentina’s Trivento and Winemaker Maxi Ortiz.
It’s easy to be taken by the moment. You look up and see the majestic NYC coastline. Look around the yacht, even the most local New York cynics have their jaws agape. It’s just breath-taking to see.
Moments later, the crew aboard the Ventura Sailing Team are passing out delicious seafood and chicken-based appetizers to pair with Trivento’s White Malbec.
![Ventura Sailing Team at NYC for Trivento what malbec launch](https://nyc.flavrreport.com/wp-content/uploads/2023/06/Screenshot-2023-06-17-at-3.27.39-PM-1024x839.png)
Ventura Sailing Team are passing out delicious seafood and chicken-based appetizers
We sail through the bay, passing the Brooklyn Bridge in the distance, coming up on Governor’s Island and of course, The Statue of Liberty.
![](https://nyc.flavrreport.com/wp-content/uploads/2023/06/image2-1-1024x830.jpeg)
Passing along the Brooklyn Bridge
Why Trivento’s White Malbec is a world-class Innovation
For over 150 years, Malbec has been grown widely throughout Argentina. Its deep purple color, rich aromas of plums and red berries. It’s perfect for smooth, supple red wines.
The fact that Winemaker Maxi Ortiz dares to take an incredible red wine and turn it into a white wine, shows world-class innovation, confidence and vinification prowess. But as we’ll learn further below, it wasn’t an easy process.
Ortiz later explains in detail, it took 4 years of trial and error. Getting closer and closer, but not perfect enough for him. What we taste today is a culmination of his efforts and lessons.
What does Trivento’s White Malbec taste like?
By now most of us on the yacht have had a second taste of the wine. It’s opening up and blossoming beautifully.
The color is surprisingly clear, crystalline.
The nose has aromas of white peach, grapefruit, subtle hint of red fruit.
It’s a very easy-drinking wine. Especially in the summer. The mouth has a refreshing acidity, light body. Notes of green apple. Pairs beautifully well with the seafood and light chicken dishes served here. I could also see it with a garden salad, caprese or sushi. Be daring and try it with BBQ as the acid will cut into the fatty meat.
Hearing from Trivento’s Team, Juan Jose Gil
Juan Jose Gil directs the Trivento brand in the United States.
He explains that Trivento was founded in 1996 by the group Concha y Toro. It was the first time they left Chile to make an investment outside of their origin when they chose Mendoza, Argentina.
They started with a very small vineyard of 154 hectares. Today these Malbec experts have 12 vineyards in four different valleys and over 1,764 hectares of vines. They offer Malbec at every price point and every value tier.
The company has three pillars: Innovation. Sustainability. Excellence.
From Juan Jose Gil’s explanation, all 3 pillars are thriving together as we sip their most innovative wine, from grapes farmed on their sustainable vineyards, enjoying its excellent quality.
![Trivento Winemaker Maxi Ortiz playfully posing with the Statue of Liberty](https://nyc.flavrreport.com/wp-content/uploads/2023/06/image5-1-1024x756.jpeg)
Winemaker Maxi Ortiz playfully posing with the Statue of Liberty
Winemaker Maxi Ortiz Reveals His White Malbec Process
Ortiz has been working at Trivento since 2006, helping to build it into the fourth biggest winery in Mendoza.
2019 was their first vintage of Trivento White Malbec. But it’s come a long way from what the world is tasting today.
However, for him, it’s a very special wine for more that just the innovation it represents, but also a positive impact on society:
“Sales from this wine
go to a scholarship program that helps students
with low economic resources and high academic performance to finish schooling.”
How did he create the white Malbec?
He revealed parts of his 4-year process. He picked the grapes the last week of January, 40 days earlier than regular. Then they quickly pressed the grapes in order to separate the skin from the pulp. However it’s not “white” yet. Then it was more of a rose.
Then he revealed the biggest secret of the process. A winemaking method that is common with red wines, but not whites. Ortiz got creative, invented and daring – and it worked. And unfortunately, we’re not going to share it here today. As competition is already growing!
“We were the first winery [back in 2019] to make a white wine with a red grape, which is the Malbec.
And it’s fantastic because nowadays you can see at least 10 different wineries making White Malbec.
So this is the first White Malbec and
in a way Trivento creates a new category of wine in Argentina.”
The quality is clearly there, As Ortiz explains further:
“The grapes came from the same region, from the same vineyard,
from the same places that we use for our [traditional Malbec] Reserve.”
For those who follow NYC weather, it was supposed to be thunderstorms the day of the Sunset Cruise. Bravely and happily, the launch decided to move forward anyway!
The weather was dramatic and cloudy (but dry) all throughout the cruise. Then, as if anointed by a higher power, just as Ortiz finished speaking, the rain started.
A slow, steady rinse that grew stronger. By the time we returned to dock, it was a heavy downpour. But no one was complaining. Wet smiles all around.
If Trivento White Malbec has a way of brightening your day even amidst a heavy thunderstorm, imagine what it can do for your backyard barbecue?
Find more on the Trivento website
Follow Trivento on Facebook and Instagram.
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A Month of Flavor: Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Owner Alex Sarkissian and Chef Vartan Abgaryan Celebrate Momed Atwater Village ’s 10th Anniversary With Four Renowned Chefs & Monthlong Immigrant Chef Dinner Series
Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Momed in Atwater Village is turning ten this September, and to celebrate a decade of culinary excellence, Owner Alex Sarkissian and Chef Vartan Abgaryan are bringing back the beloved “Immigrant Chef Series.”
This special event, kicking off on September 9th, will feature four extraordinary Monday night dinners, each showcasing the talents of renowned Los Angeles chefs with rich immigrant backgrounds.
Starting September 9th and continuing each Monday throughout the month, guests can indulge in a unique Seven-Course Tasting Menu ($80 per person) served family-style, featuring dishes crafted in collaboration with Chef Abgaryan.
Each evening will highlight the diverse cultural and culinary heritages of the guest chefs, creating a vibrant tapestry of flavors that truly celebrates the richness of Los Angeles’ immigrant communities.
The Momed 10th Anniversary “Immigrant Chef Series” lineup includes:
![Chef Susan Yoon, Momed Atwater Village](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Susan-Yoon.jpg)
Chef Susan Yoon
Monday, September 9th
Chef Susan Yoon
Orsa & Winston, Wolfdown, 71Above
![Chef Nakul Mahendro, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Nakul-Mahendro-BADMAASH.jpeg)
Chef Nakul Mahendro – BADMAASH
Monday, September 16th
Chef Nakul Mahendro
![Chef Wesley Avila, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Wesley-Avila-Guerilla-Tacos.jpg)
Chef Wesley Avila
Monday, September 23rd
Chef Wesley Avila
Guerilla Tacos, KA’TEEN, MXO Steakhouse
![Chef Vivian Ku, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Vivian-Ku-Pine-Crane-1024x797.jpg)
Chef Vivian Ku
Monday, September 30th
Chef Vivian Ku
![Momed cocktails](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Cheers-1024x683.jpg)
Momed cocktails
Complementing the culinary experience, guests can also enjoy Five Specialty Cocktails and Five Specially Selected Wines by the glass, all priced at just $10 each.
But the celebration doesn’t stop there!
To keep the festivities going, Momed will offer Happy Hour “all night” at the bar from Sunday through Thursday all throughout September.
Additionally, in the spirit of giving back, Momed will donate 5% of the proceeds from each dinner to five organizations committed to immigrant and refugee affairs: Armenian Relief Society (ARS), Immigrant Center for Women and Children (ICWC), International Rescue Committee (IRC),Legal Aid Foundation of Los Angeles (LAFLA), and the Coalition for Humane Immigrant Rights of Los Angeles(CHIRLA).
Momed’s 10th Anniversary “Immigrant Chef Series” promises to be a flavorful and festive celebration of culture, community, and culinary artistry.
Don’t miss this special event and mark your calendars and make your reservation today!
For more information on Momed’s 10th Anniversary “Immigrant Chef Series” coming up on Monday, September 9th, 2024, Monday, September 16th, 2024, Monday, September 23rd, 2024, and Monday, September 30th, 2024, from 5:00 pm to 9:30 pm.
Please visit www.AtMomed.com to make your reservations, and for further information call Momed directly at 323.522.3488.
About Momed:
Momed, owned by Alex Sarkissian and short for “Modern Mediterranean,” offers a fresh take on the diverse flavors of the Mediterranean basin, emphasizing seasonality and sustainable ingredients. Since opening its doors in 2014, Momed Atwater Village has become a cherished dining destination in Los Angeles, known for its warm ambiance, inventive cuisine, and commitment to community. With Chef Vartan Abgaryan now at the helm, Momed continues to push culinary boundaries while honoring its Mediterranean roots.
About Chef Vartan Abgaryan:
As a child growing up in Los Angeles, Vartan Abgaryan was deeply moved by the way his family’s Armenian American culture celebrated all occasions, both happy and somber, with food. Inspired by the pure joy of cooking and how food brought many generations together, Abgaryan decidedly embarked on a career in the culinary realm. Educated at Le Cordon Bleu, Abgaryan graduated in 2004 and went on to cook at the famed Andre Soltner restaurant Lutece for one and a half years. In 2006, he moved back to the West Coast to be closer to his family, where he worked at Red Pearl Kitchen, followed by three years as Executive Chef at A Restaurant in Newport Beach. He then headed inland to accept the position of Executive Chef at Public Kitchen and Bar at the Hollywood Roosevelt Hotel, where he received 2-stars from the Los Angeles Times food critic and was mentioned as a ‘Restaurant to Watch’ in Esquire magazine by Food Writer and Critic John Mariani.
In 2012, Abgaryan joined the Eastside’s iconic Cliff’s Edge as Executive Chef. Here, he successfully took the eight-year-old neighborhood restaurant and made it relevant again. At Cliff’s Edge, Abgaryan became known for his highly seasonal approach to ingredients and his stunning presentation of dishes – Eater Los Angeles’ Matthew Kang commented that his dishes were “among the most beautiful plating in the city.” In 2014, Cliff’s Edge was awarded three stars by LA Weekly’s Restaurant Critic, Besha Rodell.
After a successful run, he elevated his role, quite literally, by opening 71Above – the highest restaurant west of the Mississippi, in July 2016. Since opening, the restaurant has received great critical acclaim and put Abgaryan on L.A.’s culinary heat map. Under his hand, 71Above was awarded 3-stars by LA Weekly, and Los Angeles Magazine named it ‘one of the Top Ten New Restaurants of 2016,’ with Critic Patrick Kuh remarking that “the experience is luxury that reflects on-point execution.” The Los Angeles Times’ beloved Jonathan Gold called his Suckling Pig dish “something out of a charcuterie dream.”
After serving over 300 diners a night at elaborate helicopter-hovering heights, Abgaryan had become one of the city’s most talented and respected chefs. When an opportunity presented itself to bring a refined culinary experience to Abbot Kinney Boulevard, considered by many to be “America’s coolest block,” he took it. Abgaryan’s culinary endeavor, Yours Truly, with partners Dave Reiss (formerly of Salt Air) and Paul Pruitt (Founder of New School), allowed him to focus less on the number of guests and work within a more intimate dinner setting. Continuing to build dishes blending flavors from many cultures, Abgaryan’s dinner menu exhibited a multi-cultural approach to each dish, combining ingredients from the Middle East, Asia, and Europe.
In February 2023, Abgaryan took on a new challenge as the Chef at Momed in Atwater Village, where he continues to bring his creative vision and dedication to seasonal, culturally rich cuisine.
Santa Monica’s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Barcelona to Your Table
Santa Monica ‘s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Catalonia to Your Table
If you’re not already familiar with Mon Ami, you’re missing out on one of Santa Monica’s tastiest hidden gems.
Tucked behind the crowds on Ocean Avenue, this hidden courtyard restaurant feels like the best-kept secret for cocktails and bites near the beach.
Nas Negahban’s Mon Ami “First Class Experience’ takes Your Tastebuds to Barcelona
Under the guidance of Nas Negahban from Pacific Coast Group, a seasoned traveler with a passion for authentic culinary experiences, Mon Ami strives to mirror the richness of Mediterranean cultures in every aspect.
The Mon Ami event series will launch September 19.
Reservations to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
Pricing is: $95 plus tax and gratuity for the 4-course food menu
Or $125++ for the food menu and 2 included drinks.
![Mon Ami Chef explaining tonight's dishes](https://dailyovation.com/wp-content/uploads/2024/09/MonAmi2-683x1024.jpg)
Mon Ami Chef explaining tonight’s dishes
Speaking on his inspiration and Mon Ami’s concept, Nas explains:
“I’ve always had a passion for building new concepts and brands across various industries.
We currently have a few restaurants in Spain and other countries
but Santa Monica is home. ”
Nas Negahban
Mon Ami is the true Mediterranean experience.
With an emphasis on a variety of culinary dishes and spices and inspired spirits with an enhanced flair attached to it from several countries located on or by the Mediterranean Sea such as Spain, Greece, Italy, France, Morocco, & many more with a lot of their food curated and selected from the local Santa Monica Farmers Market.
First Class Series Event on September 19 – Extraordinary Journey to Barcelona
The First Class Event Series includes 2 items from Mon Ami’s drink menu (specialty cocktails or wine)… and dishes from their food menu:
- appetizer
- first course
- second course
- choice of 3rd course
- and choice of dessert
If that sounds like a lot, it is. And not in a “I’m stuffed and need to roll home” kind of way.
Incredible flavor.
Diversity.
Filling.
But you leave feeling pleasantly fulfilled. Not heavy.
For me, that’s incredibly important.
Mon Ami’s First Class Series is a great idea for date night, for a casual business dinner, for a birthday or celebration.
Most importantly, it creates memories. It’s been a few days since my dinner, and I’m still remembering it and smiling.
![Mon Ami's Blackberry Mojito](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1530-1024x768.jpg)
Mon Ami’s Blackberry Mojito
Mon Ami’s Blackberry Mojito
![Mon Ami's Catelonia Margarita](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1561-1024x768.jpg)
Mon Ami’s Catelonia Margarita
Mon Ami’s Catelonia Margarita.
The dinner started with a light appetizer, perfect to ignite your appetite.
![Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1544-1024x768.jpg)
Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Light with a good crunch and subtle flavor.
Equally important, the perfect conversation starter. If your dining table has a quiet moment, the arrival of this plate sparks smiles, giggles and reactions.
![Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1553-1024x768.jpg)
Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
1st Course
Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
This is the first feel of diversity. Flavor, mouthfeel; each of the three delivered a different experience. From subtle, to bold, to a kick of spice.
Is your dinner Instagrammable? It is if you’re at Mon Ami.
All evening long diners were taking pics of their meals. Why? Sure, it’s delicious. But the plating. Beautifully well-designed and playful.
Mon Ami takes their flavor seriously, but has fun creating each dish into art.
![Mon Ami; Grilled Octopus with Patatas Bravas](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1558-1024x768.jpg)
Mon Ami; Grilled Octopus with Patatas Bravas
2nd Course
Grilled Octopus with Patatas Bravas
The grilled octopus is tender and juicy, paired well with crispy fried potatoes and drizzled with red sauce. It made you hungry for what’s next…
![Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1565-1024x768.jpg)
Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
3rd Course
Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
Don’t forget, the 3rd course has options: steak vs pasta.
Choosing skirt steak because it’s commonly a tougher cut and I was curious to see how Mon Ami’s skilled chef would create a heavenly plate. Here, the marinade brought out the tender juicy flavor that we hoped for. Well-prepared.
Our table shared smiles, giggles and mmmm’s with each bite.
![Mon Ami; Crema Catalona with Shaved Chocolate and Berries](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1574-1024x768.jpg)
Mon Ami; Crema Catalona with Shaved Chocolate and Berries
Dessert
Crema Catalona with Shaved Chocolate and Berries
Again, dessert offered choices. Dessert was between Crema Catalona and Sorbet. I chose the Crema because I wanted to see how the Chef and his kitchen would prepare the dish. His choices were impressive so far and I chose to trust his instincts.
I’m glad I trusted him.
It was perfect for me. To be clear, I don’t want a mountain of sugar. I want 5 bites of flavor and pleasure.
If tonight had been a date, sharing 2-3 bites each would have been the perfect evening to a perfect dinner.
Born and raised in Santa Monica, Nas is committed to elevating his hometown’s hospitality scene to reflect the sophistication of beachside cities he has encountered abroad.
This is present in every aspect of MON AMI’s ambiance, from its lush indoor-outdoor seating surrounded by greenery to its late-night live entertainment and picture-perfect cocktails. MON AMI is meticulously curated to enchant and immerse guests.
The event series will launch September 19 at the Mon Ami Santa location.
Reservation to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
You can also email events@monamism.com if you have any questions or want to book over the phone.)
Pricing is: $95 plus tax and gratuity for the 4-course food menu or $125++ for the food menu and 2 included drinks.
Mon Ami will offer a complimentary taste of the sangria upon arrival.
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Temecula’s Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Leoness Cellars, a celebrated winery and restaurant in the picturesque Temecula Valley, has once again been honored for its exceptional winemaking prowess.
Leoness is a Temecula must-visit destination for wine lovers
In the latest review by Wine Enthusiast, six of its selections earned impressive 90+ point scores, further cementing Leoness as a must-visit destination for wine lovers.
In addition, Leoness Cellars’ restaurant was recently ranked in the top five best winery restaurants in the nation by USA Today, which has been praised for its stunning Temecula Valley setting and culinary team that masterfully fuses French cooking techniques with modern Californian cuisine to create a diverse menu designed to pair beautifully with its award-winning wines.
Temecula’s Leoness Cellars also ranks Top Five Best Winery Restaurants based on USA Today
These recognitions serve as a continued testament to Leoness’ unwavering commitment to producing wines of the highest caliber while delivering a fine dining experience for visitors from around the world.
Leoness Cellars’ six 90+ point wines include:
- 2021 VS Syrah Alessandro Vineyard, Summit Block (92 points) – This Syrah stands out with its intense flavors and remarkable aging potential. Wine Enthusiast writer-at-large, Matt Kettman notes, “Baked fruit and woodspice on the nose, with hickory smoke and rich berry flavors on the palate. Ideal for cellaring until 2039.”
- 2021 VS Syrah Alessandro Vineyard, Foundation Block (92 points) – Celebrated for its complexity, this wine offers a deep blend of rich fruit and earthy notes. Kettman describes it as featuring “roasted fig, black plum, and fig flavors, heavily spiced with nutmeg, clove and allspice.”
- 2021 VS Syrah Dragon’s Den Vineyard (92 points) – Known for its bold flavors and smooth, lingering finish, this Syrah boasts “Cabernet-like aromas of pepper, cocoa, and dried berry, with charred plum and berry flavors complemented by bay leaf and anise,” according to Kettman.
In addition to these standout selections, three other wines have also achieved critical acclaim but are currently sold out: The 2021 Signature Series Grande Mélange (91 points) captivated with its balanced ripe berries and subtle spice
The 2021 Signature Series Eloquent (90 points) showcased Leoness Cellars’ artistry with its rich, silky texture and refined barrel notes.
Finally, the 2021 Signature Series Syrah (94 points) was celebrated as a collector’s item, praised by Wine Enthusiast for its rugged, earthy aromas and complex flavors.
In addition to its success with Wine Enthusiast, Leoness has also earned the distinction of ranking number five in USA Today’s 2024 list of Best Winery Restaurants in the United States.
The Restaurant at Leoness Cellars has risen in prominence not only for its award-winning wines but also its “stunning views of both the vineyards and surrounding mountains, creating the perfect backdrop for dining and drinking.”
USA Today describes The Restaurant at Leoness Cellars as a culinary gem, where seasonal fare, such as wild mushroom risotto and grilled local yellowtail, are expertly paired with Leoness Cellars’ wine selections, creating an unparalleled dining experience. The accolade highlights the winery’s commitment to excellence in both winemaking and hospitality.
“We are honored to receive these prestigious accolades from both Wine Enthusiast and USA Today,”
Rebaux Steyn
CEO and co-founder of Temecula Valley Winery Management and owner of Leoness Cellars
“Crafting exceptional wines and creating unforgettable experiences for our guests is the cornerstone of what we do. We are proud to be recognized for our achievements in both areas.”
As Leoness Cellars continues to garner recognition for its exceptional wines and dining experiences, guests are invited to explore all that the winery has to offer.
Whether through guided wine tours, educational tastings, dining or weddings and special events, Leoness Cellars delivers the perfect wine experience in the heart of Temecula Valley.
To learn more, visit www.leonesscellars.com.
ABOUT LEONESS CELLARS: Founded in 2002, Leoness Cellars is a prestigious winery and restaurant situated in the scenic Temecula Valley of Southern California. Renowned for its exceptional wines and innovative approach, Leoness Cellars offers a rich array of experiences, including guided wine tastings, immersive vineyard tours, a vibrant wine club membership program and engaging wine education sessions.
Guests can savor a unique dining experience at the top-rated Restaurant at Leoness, which features a sophisticated blend of French cooking techniques and modern Californian cuisine curated to create a diverse menu that pairs beautifully with its wines. The estate also serves as an elegant venue for weddings and special events, providing an unparalleled setting for creating unforgettable memories.
Discover more about Leoness Cellars and its offerings by visitingwww.leonesscellars.com.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Southern California’s Newest World-Class Culinary Festival: Introducing the Inaugural Manhattan Beach Food & Wine October 2024
50 of the Best Chefs in North America! Introducing the Inaugural Manhattan Beach Food & Wine October 2024
Southern California’s Newest World-Class Culinary Festival Coming in October 2024 Featuring All-Star Lineup of 50 of the Best Chefs in North America!
The culinary world is about to be abuzz with excitement as Event Founder Shelby Russell and Event Host Neal Fraser introduce Southern California’s newest and most notable world-class culinary festival, the Inaugural Manhattan Beach Food & Wine featuring an all-star lineup of 50 Best Chefs held at Manhattan Village!
Event Host Neal Fraser, Photo Credit: Courtesy of Manhattan Beach Food & Wine
Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024.
Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.
Chef David LeFevre, Photo Credit: Courtesy of Manhattan Beach Food & Wine
Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of theVeterans Parkway Greenbelt Path.
This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.
Chef Sherry Yard, Photo Credit: Courtesy of Manhattan Beach Food & Wine
The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.
The Manhattan Beach Food & Wine Inaugural All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Jose Acevedo: Mercado – Manhattan Beach, CA
Chef Nyesha Arrington: Native By Nyesha – Los Angeles, CA
Chef Wes Avila: Ka’teen – Los Angeles, CA
Chef Joey Campanaro: Little Owl – New York City, NY
Chef Brendan Collins: Boa Steakhouse – Manhattan Beach, CA
Chef Sandra Cordero: Xuntos – Los Angeles, CA
Chef Chris Cosentino: Nick’s Cove – Sonoma, CA
Chef Dominique Crenn: Atelier Crenn – San Francisco, CA
Chef Dom Crisp: Lonely Oyster – Los Angeles, CA
Chef Shaun Dry: BrewCo Social – Manhattan Beach, CA
Chef Fred Eric: Fred62 – Los Angeles, CA
Chef Elizabeth Falkner – Los Angeles, CA
Chef Chris Feldmeier: Love & Salt – Manhattan Beach, CA
Chef Susan Feniger: Border Grill, Socalo – Santa Monica, CA
Chef Steven Fretz: Coast Range – Solvang, CA
Chef Rostislava Garafano: Malibu Meringue – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Suzanne Goin: A.O.C. – Los Angeles, CA
Chef Ray Hayashi: Ryla – Hermosa Beach, CA
Chef Michael Hung: Palm Springs Surf Club – Palm Springs, CA
Chef Ruffo Ibarra: Oryx Restaurante – Tijuana, Mexico
Chef Jackson Kalb: Jemma, Ospi, Jame – Los Angeles
Chef David LeFevre: Fishing with Dynamite, MB Post, The Arthur J, AttaGirl – Manhattan Beach, CA
Chef Lord Maynard Llera: Kuya Lord – Los Angeles
Chef Antonia Lofaso: Black Market Liquor Bar, Scopa Italian Roots, DAMA – Los Angeles, CA
Chef Bernhard Mairinger: Lustig – Culver City
Chef Chris Park: The Strand House – Manhattan Beach, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Aarón Sánchez: Johnny Sánchez, Showbird, Adobo Cantina – New Orleans
Chef David Schlosser: Shibumi – Los Angeles, CA
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Alex Seidel: Mercantile Dining & Provisions, Fruition – Denver, CO
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Hiroshi Shima: Sushi Roku – Manhattan Beach, CA
Chef Matthew Stowe: JOEY Restaurants – Vancouver, BC Canada
Chef Jet Tila – Los Angeles, CA
Chef Johnny Tran: Intercrew – Koreatown Los Angeles, CA
Chef Dustin Trani: J. Trani’s, Trani’s Dockside Station – San Pedro, CA
Chef Sherry Yard: Bakery by the Yard – Manhattan Beach, CA
This year’s Manhattan Beach Food & Wine event beneficiary is Careers through Culinary Arts Program (C-CAP). Long co-chaired by chef Marcus Samuelsson, C-CAP is a workforce development nonprofit that provides underserved teens pathways to pursue careers in the restaurant and hospitality industry. Annually, C-CAP provides culinary, job and life skills in 186 schools across the United States across the entire state of Arizona, as well as in Baltimore, Camden, Chicago, Los Angeles, Miami, New York City & Long Island, Newark, Philadelphia, suburban Maryland, and Washington DC.
This year’s Founding Partners include Delta Airlines as the official Airline, westdrift Manhattan Beach as the official Hotel, La Brea Bakery as the Bakery and Manhattan Village as the official Shopping and Dining Center.
Ticket Information: The Inaugural Manhattan Beach Food & Wine will take place on Friday, October 11th, 2024, and Saturday, October 12th, 2024, and this is a 21+ event. A VIP Power Hour will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, July 31st, 2024. For more information on the Manhattan Beach Food & Wine, please visit www.ManhattanBeachFoodandWine.com.
Transportation and Parking: Guests are encouraged to utilize car services such as taxis, Uber, and Lyft, as the event serves alcoholic beverages. Walking and biking to the event is encouraged, with complimentary parking also available at Manhattan Village.
Follow Manhattan Beach Food & Wine for the latest updates on:
Facebook: @ManhattanBeachFood&Wine
Instagram: @mbfoodandwine
TikTok: @mbfoodandwine
Manhattan Beach Food & Wine
Manhattan Village
3200 N. Sepulveda Blvd.
Manhattan Beach, CA 90266
www.ManhattanBeachFoodandWine.com
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‘Cirque de Soleil: Without a Net’ Plays Nov 13 at DOC NYC’s SVA Theatre
‘Cirque de Soleil: Without a Net’ Plays Nov 13 at SVA Theatre as part of DOC NYC.
CIRQUE DU SOLEIL: WITHOUT A NET tells the story of when the world shut down, its greatest Circus went into freefall.
Within 48 hours Cirque du Soleil closed all its 44 shows; within a week it let 95% of its workforce go. The show seemed over for the billion-dollar brand. Now, more than a year later, a group of world-class artists, athletes and crew at “O”, Cirque’s flagship production, face uncertainty as they prepare to bring their show back to life. With unprecedented access, this film documents their extraordinary journey as they attempt a return to stage after one of the world’s greatest crises.
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LA Somm Approves this Canned Wine – We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
Nomadica Wine ‘s Owner Kristin Olszewski
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-quality wine.
Nomadica Wine ‘s Owner Kristin Olszewski ; Source: instagram.com/nomadica
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadico Wines. Kristin, thanks for joining us today.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
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