Looking for Health, Honesty and Flavor in your Tuna? I tried Safe Catch and caught some Vibes.
I used to love tuna. I like the briney taste and who doesn’t love the health experts. Call it a fantasy, but I thought my skin looked better as a result too.
But then I felt lied to by the whole industry. Dyed? Faked? Poisonous? Really horrible conditions? I avoided tuna for years.
Is Tuna healthy? What’s the worst kind? Farm-raised? How do you *really* know if it’s farm-raised or not?
Needless to say, there’s a lot of mis-information out there. Which is why transparency is good. Knowledge is good. And then, once you get the full story, does it actually taste good. Do I want to eat it? Does my family want to eat it? What’s the best way to cook it or prepare it?
It’s a lot of questions for what should be a simple product.
Safe Catch is trying to solve a lot of these problems.
So I was excited to receive a Safe Catch package. I feel like they read my mind, because they share (over-share) a ton of info. And I loved browsing through all of it.
So let’s talk about Safe Catch, how healthy they are, how tasty it is and what I really think.
How is Safe Catch’s Tuna is Caught
Their tuna is traceable from catch to can and they reveal they only buy from captains whose fish come from managed and sustainable tuna stocks as part of their Sustainability Policy and Socially Responsible Sourcing Policy.
How They Test Their Tuna
They use proprietary technology to test every single fish for its mercury content. If it doesn’t meet their purity standards we don’t buy.
(They stress it still might be a good tuna, it’s just not ‘good enough’ for Safe Catch.)
How it’s Packaged
Safe Catch explains other canned tunas lose flavor and Omega 3 healthy fats from machine processing. Instead, Safe Catch hand packs pure, raw tuna steaks to retain maximum nutrients and then slow cook them to perfection.
Other canned tuna companies precook their tuna and use additives and fillers to artificially enhance their fish. Safe Catch doesn’t add anything, except salt where it’s been noted.
I found Safe Catch’s Recipes section pretty cool.
I’m a foodie. My family are different levels of foodies. But if I make it a game (we call cooking ‘games’) then everyone will at least have a bite. After one bite, you get a very, very honest response immediately. But it’s also been a great way to add (or disguise) flavors for anyone how may night life “fishiness” as much
What are Safe Catch’s current Tuna products
Elite Wild Tuna
Wild Pacific Pink Salmon
Wild Pacific Pink Salmon, No Salt Added
Elite Wild Tuna, Chili Lime
Elite Wild Tuna, Citrus Pepper
Elite Wild Tuna, Garlic Herb
Wild Ahi, Yellowfin Tuna
Wild Ahi, Yellowfin Tuna in Extra Virgin Olive Oil
Wild Ahi, Yellowfin Tuna in Avocado Oil
Wild Albacore Tuna
Wild Albacore Tuna, no salt added
Wild Pacific Pink Salmon, Citrus Dill
Wild Pacific Pink Salmon, Italian Herb
Wild Pacific Pink Salmon, Rosemary Dijon
Sardines in Water, Skinless and Boneless
Sardines in Extra Virgin Olive Oil, Skinless and Boneless
Wild Mackerel in Olive Oil, Skinless and Boneless
Do I recommend Safe Catch?
Yes. You have to admit, they’re going above and beyond with transparency, safety and health. That’s what we need more of.
How does Safe Catch Tuna taste?
I loved it. Their taste is even a little subtle if you appreciate fresh seafood brine. Try their recipes and you might even convert the pickiest eaters in your family.
Visit Safe Catch’s website here.
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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.
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Art Beyond the Glass returns for its eleventh annual event on Sunday, June 25 at the legendary Catch One nightclub
Art Beyond the Glass (ABTG) returns for its eleventh annual event on Sunday, June 25, 2023, at the legendary Catch One nightclub!
Dozens of LA’s top bartenders will make cocktails and showcase their artistic talents, with proceeds donated to Outfest.
Since its inception, ABTG has raised over $250,000 for arts-based nonprofits across the country.
Co-founded by Daniel Djang (Thirsty in LA) and Zahra Bates (Global Head of Education, Courvoisier), ABTG is the original celebration of bartender artistry and widely regarded as one of the country’s premier cocktail culture festivals. From painting and sculpture to photography, live music, DJs and more, every ABTG showcases the creative pursuits of bartenders when they’re not behind the bar.
“It’s hard to believe that what began as a casual conversation at Sunny Spot in November 2011 has grown into this extraordinary event,”
says Djang.”
“The cocktail creativity and artistic talent of the bar community in LA and beyond never ceases to amaze me. We are so grateful for the generosity of our sponsoring brands and the numerous venues that have welcomed us into their spaces. Can’t wait to see the extended ABTG family that’s coming to LA for ABTG XI!”
Art Beyond the Glass is taking place for the second time at Catch One, which is graciously being donated to ABTG XI for this exclusive event. Located on Pico Boulevard in the heart of Los Angeles and celebrating their 50th Anniversary, this landmark nightclub was opened by Jewel Thais-Williams in 1973 as Jewel’s Catch One, a pioneering LGBTQ disco. Featuring state-of-the-art sound and lighting, the massive venue spans two floors and multiple indoor and outdoor spaces.
For its eleventh LA event, Art Beyond the Glass is honored to be raising funds for Outfest. Outfest invests in youth, education, representation, and exhibition – supporting and empowering the LGBTQIA+ community to discover their voice, tell their stories, and become the next generation of artists driving change in the entertainment industry.
ABTG is once again partnering with thier fiscal partner Another Round Another Rally, a nonprofit financial resource for the hospitality industry. ARAR co-founder Travis Nass: “It is an honor to be a part of one of the most creative, innovative industry events across the country. We have always loved ABTG, and it is such a pleasure to be able to work with them again this year. Another Round Another Rally is excited to help build ABTG into an official nonprofit as their new fiscal sponsor. We could not be prouder to work with this wonderful organization.”
ABTG will feature dozens of LA’s top bartenders, including Adam Kloos, Anica Amato, Colby Sue, Crystal Mendoza, Brendon Bos, Cody Roehrig, Davey Sarantos, Edwin Rios, Katya Kiyaeva, Kristina Hemphill, Philip Ly, Raul Pool, Sol Luongo, Stacy Noi, and Yered Zotea.
“Art Beyond the Glass has become so important to the bar community,”
says ABTG Head of Production Clare Ward
“Bartenders are makers. We make drinks. We make art. We make community. This is the perfect event to celebrate everything we do.”
Guests will also be able to buy bartender art, shop handmade items by bartenders, and bid on silent auction items.
ABTG XI is being made possible by our generous Sponsors:
Accomplice, Bacardi Portfolio – La Gran Familia, Balcones Distilling, Beam Suntory, Black Lagoon, Brand, Callisto Rum, Casa Azul, Casa Lumbre, Casa Noble Tequila, Tequila Mi Campo, Compass Box Whisky, Del Maguey, Diageo, Diplomatico, Empirical, FERNET-BRANCA, Fords Gin, Gray Whale Gin, Jack Daniel’s, Mezcal 33, Mezcal Amaras, Mezcal, Campante, Mr Black Spirits, Mulholland Distilling, Redemption Whiskey, Ritual Zero Proof, Silvergrin Vodka, Slane Irish Whiskey, Spiribam, St. George Spirits, Starward Whisky, Tequila Herradura, Tequila Tromba, and Woodford Reserve.
About Art Beyond the Glass Ticket information
ABTG XI will take place from 3pm to 7pm on Sunday, June 25, 2023, at Catch One. General Admission tickets are on sale at ABTG XI Tickets – Another Round Another Rally for $55 per person until noon on June 25. If still available, tickets will be sold at the door for $65 per person. Tickets to this event are only available for guests 21+ and over.
The all-inclusive ticket includes cocktails, art, entertainment, and bar bites. In addition, guests will be able to purchase bartender artwork, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds from ABTG XI will be donated to Outfest and ARAR.
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates as a special event for bartenders to showcase their artistic talents when they’re not behind the bar. From cocktails to paintings, photography, live music, DJs, spoken word and more, ABTG is a celebration of bartender artistry inside and beyond the glass. Proceeds from every ABTG event are donated to a local arts-based nonprofit – to date, ABTG has donated more than $250,000 to these vital community organizations.
Photo Credit: Courtesy of Art Beyond the Glass
Dropbox link to Outfest Photos:
https://www.dropbox.com/scl/fo/j8sqlk6x63mti1tcz2i8q/h?dl=0&rlkey=x2f12idjkphivm9iwy2u0wr1r
FOLLOW ART BEYOND THE GLASS ON:
Facebook: https://www.facebook.com/ArtBeyondTheGlass
Twitter: @ABTGLA
Instagram: @abtgla
Catch One
4067 W. Pico Blvd.
Los Angeles, CA 90019
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Magnificent Flavor: White Truffle Hot Sauce from Chilli No. 5 Unveils Limited Award-Winning Hot Sauce
Hunted Alba White Truffles — Chilli No. 5 Unveils Limited Great Taste Award-Winning White Truffle Hot Sauce
Chilli No. 5 launches a new batch of 50 bottles of magnificent White Truffle Hot Sauce to compete with Truff, the industry leader and USA truffle sauce master.
The only difference is Chilli No. 5 uses real white truffles from Alba in the Piemont and has won the Great Taste Award in 23.
Priced at £25/30€/$ per 100ml, it solidifies its position as one of the priciest and fanciest hot sauces in the global market.
Every October, Chilli No. 5 founder Rumble Romagnoli visits Alba in Northern Italy to hunt and handpick white and black truffles that are used to make a yearly batch of the Chilli No. 5 White Truffle Hot sauce.
Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie
The team has a dedicated Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie to find the best truffles in the world. They also benefit from access to the truffle forest that has belonged to Renzo’s family for generations.
“Truffles are like diamonds. They cannot be made.
You have to find them.
Rumble Romagnoli
Founder
“…Each one is unique. Close your eyes and bring the forest to life with this uber-umami white truffle sauce unmatched so far in the industry.” – Rumble Romagnoli founder says.
Romagnoli adds “You can understand that no expense was spared in sourcing the finest white truffles, carefully handpicked to ensure their unparalleled quality and aroma. Blended with a mix of fresh mushrooms such as Porcini, Ceps, Chantrelles, Girolles, and Morilles, this creation is a true culinary gem.”
According to the Great Taste Award Judges “It becomes clear very quickly that this sauce has been made with real skill. The truffle is very much present but tamed at all times. The additional mushrooms combine for a really characterful sauce that offers umami in spades but has some acidity, tang and sweetness too. On top of all this artistry, there’s the late and subtle arrival of chilli heat to round it all off. This is a very complex sauce, but very accessible too.”
This unique White Truffle Hot Sauce will be a versatile addition to kitchens, grills, and BBQs all over the world used not only as a condiment, but also as marinade, and a BBQ sauce. Traditionally, truffle is used on plain pasta, risotto, or grilled meats to enhance the complexity of this unique flavour. The intoxicating aroma and robust, earthy flavour of white truffles create a truly sensory experience that will transport you to a world of culinary luxury.
Chilli No. 5’s White Truffle Sauce is a limited-edition offering, available for a limited time as only 50 bottles are produced each season. This new batch left the Chilli No. 5 kitchens today, so don’t miss the opportunity to add this rare delight to your upcoming culinary repertoire.
Chilli No. 5’s White Truffle Sauce is the perfect choice for discerning home cooks, food enthusiasts, and those seeking to impress guests with a touch of decadence. Whether you’re celebrating a special occasion, hosting an intimate dinner party, or simply indulging in a gourmet home-cooked meal, this sauce will leave a lasting impression.
This limited-edition White Truffle Hot sauce goes with everything and is perfect for a chilli sauce gift in its designer sustainable packaging.
To explore the rich flavors of Chilli No. 5’s White Truffle Sauce and elevate your culinary creations, visit Chilli No. 5’s Website.
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SoCal’s Coffee and Margarita just got Upgraded! Jordan’s Skinny Mixes Reveals Tasty New Flavors in Exclusive ExpoWest 2023 Interview
Yum! Jordan’s Skinny Mixes Reveals Tasty New Flavors in Exclusive Interview for ExpoWest 2023
Say yes if you love coffee. Say yes again if you love cocktails. Say yes a third time if you love ‘em, but wanna be healthier and save some money.
If you said yes to *any* of the above, you’re going to want to listen, because we just had twenty minutes with the woman who makes all those things happen for you.
This week at ExpoWest 2023 Jordan’s Skinny Mixes has a lot to share!
Jordan’s Skinny Mixes Margaritas
Their Naturally Sweetened line of margarita mixes is made with real lime juice and sweetened with agave and contains 75 % less sugar and calories than other leading brands. The four margarita mixes flavors are Classic, Peach, Spicy, and Strawberry Key Lime, and they do not contain any artificial sweeteners, flavors, or colors.
Jordan’s Skinny Mixes natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha
Their natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha, for your coffee, tea, protein shakes, baking, or just about anything.
Jordan’s Skinny Mixes was founded in 2009 by female entrepreneur Jordan Engelhardt. The beverage brand was created with the simple desire to enjoy a margarita that wasn’t loaded with sugar and empty calories. Now with over 100 products, this female-led team is on a mission to craft beverages that cut the sugar and keep the fun from coffee ‘til cocktails.
Skinny Mixes can now be found in over 13,000 specialty retail locations across the United States, Canada, Australia, and Europe, including Target stores, Skinnymixes.com, and Amazon.
Jordan Engelhardt is an impressive person, so when I had the chance to meet up and have a conversation, it was an easy yes.
Just to give us some background, what were you up to before launching back in 2009?
Back in 2009 I was a recent college graduate working in real estate as an appraiser. I launched this product [Jordan’s Skinny Mixes] right when the recession was basically at its peak. It had just started and the market crashed pretty heavily in Florida where I was living at the time.
So I found myself without work, and this idea that I felt pretty strongly about.
What are some of the biggest changes you’ve navigated in the industry over those 10 years?
Oh, there’s been a lot. The world has evolved much more to natural products, which is why we’re here at Expo West as we just have launched our new natural line so this is pretty big for us.
Also, the customization of flavors over the years have just gotten more and more prevalent.
Millennials, and the population in general, really like the variety of flavors, and being able to customize everything. And then Covid really drove at-home consumption of coffee. So I think all of those trends over the last 10 years have really helped drive this company’s growth.
When Covid forced everyone to stay home, did that become a “lucky opportunity” for the business and boost at-home coffee drinking?
It was certainly fortunate in some ways, but in many other ways [not as much]. We were selling to many grocery accounts. We’re selling to a lot of specialty stores which had no choice but to close their doors. So we lost quite a bit of distribution during that time, but were able to make up for it online [with website e-commerce]. So [with market] penetration and trying to drive consumer growth, in that capacity, yes, it was fortunate. But it was also a little bit scary [for us], like many other businesses at the same time.
What is the biggest misconception in general about skinny mixes?
People don’t necessarily understand the versatility of our syrup and how you can not only use it for coffee, but you can use it for baking and protein shakes, and just anything.
Flavored syrups are great for iced teas. You can simply just add a dash to water and transform your water.
Once we got the samples this week, the amount of random things we’ve tried [the skinny mixes] with just to see how it’d go.
I love it! It’s part of the fun and part of the great relationship we have with our consumers. They
have so much fun experimenting and making these recipes, and then including us on that.
So [experimenting with the syrups on different foods] just became a benefit over the years. It’s certainly something we think about now.
We have this really amazing closed Facebook group that has really active members. It’s called “Skinny mixes. Share your recipe”. You can see the amount of creativity that our users come up with and then they share their recipes.
One person put it with sweet potatoes, they used it on egg sandwiches. Interesting wild things that you would never think about.
Can you share a little bit about the inspiration behind the line and how you develop the flavors?
Yes, of course. We have a great relationship with our consumers, and they asked for it. When they ask, we listen. We do a lot of innovation. We launch a lot of flavors.
So that’s where it came from and it’s really done. We’ve gotten into Target with this line. We take a lot of pride in listening to what our customers want, and this is what they wanted
What’s the development process like for these flavors?
We have several partnerships with different food labs and beverage labs. We start by verbally explaining to them what we’re looking for. We have a big panel at our company and we just do a lot of tasting. It often takes quite a bit of time because we take a lot of pride in making sure it tastes exactly what we were visualizing.
We can come up with anything from “Mermaid” to “Unicorn”. The different food labs across the country are amazing and they make it happen.
It’s a slow, methodical approach. Then we have a larger tasting panel and we keep going until we find just the right mix.
That’s incredible. What’s the timeline from concept to finished product?
It varies widely. It could take a couple of months or it could take over a year. Probably on average, about 4 to 6 months.
Do you ever try to create flavors and they don’t end up working out?
Oh, it happens all the time, especially in the beginning. We’re innovating constantly. Trends change fairly quickly. We’ve been fortunate with a robust website where we can test things quite easily and pivot.
Are there any teases as to what flavors might be next?
Well at the show we’re launching our naturally sweetened flavors. French vanilla, caramel, peppermint, mocha and pumpkin spice. Maybe some new seasonal offerings after that. We’re constantly innovating, constantly looking at new categories.
Switching over to coffee, what inspired you to launch coffee syrups?
12 years ago the company started with cocktail mixes. With the popularity of Starbucks and people going through the drive through and having what they thought was guilt-free drinks but was not necessarily guilt free.
They didn’t realize how many calories they are consuming with their Frappuccino or their latte.
It immediately seemed like another way to really help people not have such a sugar laden beverage every single day.
That’s why the coffee syrup was developed. Since cocktail mixes are so seasonal, coffee syrup is something that consumers consume daily. So it was a natural extension for the product line with the coffee syrup
You have some new coffee flavors launching as well
Listening to the trends and looking at the popularity of the most popular flavors just through our [tasting] panel. and you know, just having a great team that’s out and about, and looking at menus, and using some common sense, if you will, and reading up on trends, it’s then a 3 prong process.
You’re getting a lot of positive attention at ExpoWest. What in your opinion, makes for a successful trade show?
Taking the step to take the risk to be there and have your branding there; and be open to meeting consumers and buyers in the trade. We try to make it fun. So we serve cocktails, and we’re going to be serving espresso Martinis today. Yesterday we served Margaritas, and we had a speakeasy happy hour. It helps people really understand the brand, and come by and see us. I think that’s most important, really put your brand out there and your brand’s personality and just have fun with it.
Can you talk a little bit about the mission behind Jordan’s Skinny Mixes?
Our mission summarized is crafting beverages that cut the sugar and keep the fun for a healthier, more flavorful lifestyle and to make everyday moments simply sweeter.
What is your biggest call to action for the audience?
I’d love the consumers to experiment at home. I’d love for them to make their latte at home. Make that morning coffee at home. So many people will say it’s going to be a better experience.
Try our products. You’re going to save calories. You’re going to save time. You’re going to save money.
Shop Jordan’s Skinny Mixes products online and view recipes at https://www.skinnymixes.com/
Check out Jordan’s Skinny Mixes latest and greatest recipes by following on Instagram – @skinnymixes, Facebook- @skinnymixes, TikTok – TikTok , and Pinterest – @skinnymixes
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