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High blood pressure has a new option. Music Producer Ira Antelis created 120/Life to Help Us All Be Healthier

High blood pressure has a new option. Music Producer Ira Antelis created 120/Life to Help Us All Be Healthier

Have high blood pressure? Over 100 million people do.  Music Producer Ira Antelis wanted to do something about it, so he created 120/Life to help himself and others become healthier.

“Your blood pressure’s sky high,” founder Ira Antelis ’s doctor told him. “Get it down in 3 weeks, or it’s surgery.” So Ira went started changing his lifestyle.  But also, investigating health.

It turns out, there’s answers out there.  And he wanted to know more.

Today I sat down with 120/Life’s Ira Antelis for a conversation about music, creativity, getting healthy and Ira’s inspiring message about following your passion and inspirations.

The conversation has been edited for length and clarity.  The full conversation can be found on our YouTube channel.

 

 

So as we just jump right in, Ira, can you give us a little background on you? What did do for a living before 120 life?

 

Sure. Most of my life has been writing and producing music. A lot of television commercials. The famous one is a Michael Jordan like Mike if I could be like Mike, which was just in the close the closing credits of the “Air” movie, and 30 years later.

Songs from McDonald’s for Disney, artists like Christina Aguilera, Regina Bell, Patti LaBelle, have recorded or sung my music. 

The concept of how I got from there to a blood pressure drink is always like mind boggling to many, and including me, because it’s a path I never would have thought would have arisen to be honest, and it came out of a health issue, and it’s funny because you relate to blood pressure and music. There is a relationship because in music, you put things together. So let’s say I create a piece of music on the piano and say, okay, great. So now I’m going to get a, I wrote the music, I’m going to get… The bass player, I’m going to get the drums, I’m going to get the violins, and then I’m going to put it all together. And I’ve been doing that for many years, it’s like putting ingredients together. And a health issue my blood pressure had risen really high, dangerously high. And then we’re like you have to get this fixed.

If not, we’re going to have to do surgery. Because over time, the first thing anybody I think would do is say what if you have high blood pressure. What do you do? What do you eat? What do you drink? And when it came to the drinks, I kept reading about these things that they all have studies.

I was like, wait a minute. Pomegranate juice, I’m reading the studies. You drink it for six weeks. And one day it just struck me. If I take all of these ingredients, I think it’s like mixing a piece of music and putting them all together. I just knew in my mind they would work because I think the music related to the blood pressure and that’s how it all began.

You literally almost produced a beverage in the same way you produce music. 

You brought in several elements together, let’s say drums, a guitar, a vocalist, all the elements of a band. You thought of it like that, but you found these superfood ingredients and said, gosh, these ingredients could all work together.

 

Yes, that’s 100% correct.  Now what I was doing is that I think like I’m going to produce this drink like I’m producing music. No, but I’ve had a recording studio for 30 years of my life and I’m making music every day of my life.

It’s just secondhand nature to do things in combinations for me. So when I thought about it later on, I’m like, Oh yeah, that’s why it works. I saw the ingredients, they look the same. I knew I can mix them together. Just from my process of music. I think that’s what happened. 

 

If you’re doing the music every day, do you think you use creativity to solve a health concern?

 

Yeah, I think on some level that’s what happened. I was looking at things and I saw it, but in a way maybe nobody else saw it. And I think when you’re a creative person, then that tends to be the, where you go first on some level. I’m always thinking of things from a creative standpoint.

 

Is there a life lesson at all in here for people, using creativity and trial and error and the confidence to try new things.

 

Yeah, it’s funny because I did this music project with music from the Holocaust. And we, I wrote the Carnegie Hall and we sold it out,  beyond the most successful thing in my life. And I was sent to somebody, if I had to write a book about my life, I would title the book, “Everybody Says No”. And I think that’s the way, the mission of my life don’t ever let anybody stop your ideas.  Ever. 

If you are passionate about anything, go figure out a way to do it. And I think it’s a life lesson about creativity. What it is, go do it.

 

So from a step by step process, you have a doctor’s meeting, you’re told you have a health concern, can you just walk us through what those next steps were?

 

So the first thing somebody tells you, you have extremely high blood pressure. It has to come down. And most of the people I’ve ever met would say we know what high blood pressure can do.

But my question was not that. My question is what is causing the high blood pressure? What is it? My dad was a pharmacist; he knew about strokes and heart attacks. I was trying to figure out what it is and how do you stop it? 

And the truth is even though the doctor is a friend of mine that they will basically go figure it out. 

First thing I learned is to cut your salt. That was stop number one. Most studies show if you cut your salt, it will lower your blood. I’m just doing everything I can do, even taking medication. I’m going on a salt free diet for three weeks. So you have fruit, vegetables, but not just salt.  Every cookie that has sodium, I’m not eating.

That was like step number one. 

Then I’m Googling what are the best foods to eat? What are the best things to drink? And that began the process.  Reading about these did lower my blood pressure to the point where they didn’t have to operate. 

But you get stuck or passionate about some things.  So every day I’m on the computer, looking up drinks for high blood pressure.  Many of the same things come up, beet juice or beet powder, lowers your blood pressure. Hibiscus tea lowers your blood pressure. Pomegranate juice 

I’m reading the studies.  Then one day It just dawned on me. Wait a minute if all of these lower your blood pressure a little bit.  Together, maybe it will lower it a lot.

I figured, somebody had done it. Not only was that not there. Even to this day, there was nothing there. Zero. 

There’s 110 million people that have high blood pressure. And there’s nothing, there is not a drink out there with these ingredients. 

Yeah. But that began the journey.

 

So on this journey you had  different levels of support. You have a nutritionist in your life, Susan Schachter, talk about her involvement

 

So as I’m making this drink, [I’m thinking] what’s the best way for people to try it? So I kept thinking, okay, I’m going to make these jugs that contain 112 ounces. And I would give it to people that I knew had high blood pressure and say try it for two weeks.  I’m doing that because one of the people I gave it to is my cousin who at the time was the sole distributor for Keurig the coffee machines and the K cups.  I’m thinking okay I need to get him to distribute this drink.

So I gave it to him and said look if your blood pressure lowers from this drink, you got to promise me you’ll distribute it. He said, ‘Okay’, because he’s very skeptical and he thought there’s no way.

And sure enough, his blood pressure lowered 30 or 40 points. He said, ‘Okay, I’ll distribute it. But, what do you know about this stuff?’ 

My childhood friend Susan Schachter has a Master’s in nutrition. I sent her the drink.  She made some tweaks and that’s how I got her involved. 

 

Can we go through all six natural ingredients?

 

Let me start with beets; the superfood for athletes so I knew I was going to have beets in my drink. 

Hibiscus tea has been around for years and have said a multitude of studies. even in the Middle East about lowering your blood pressure. I think some of the qualities are in medical terms that can act like an ACE inhibitor. 

The third ingredient is pomegranate juice. It can act as a beta blocker. It has a lot of antioxidants. So I think those three were the really big things in the drink. 

Susan added magnesium and potassium.  It relaxes your blood vessels. 

Through the studies, I was reading about cranberry juice and tart cherry juice, which has been used for recovery for athletes for soreness of muscles. 

 

 

I enjoyed the taste.  I’m always worried health products will “taste like science”  Your drink doesn’t.  What does it taste like to you and how do you recommend drinking it?

 

The most important thing is it can probably really help you. Some people really like how it tastes.

I say mix it with cranberry juice or put it in your smoothie, especially now we have a powder. So there are different options. I think the point is that high blood pressure is not something to mess around with. Too many bad things could happen.

Is there anything that you want to talk about? 

We’re in a society where people age out, we become disposable after a certain age in so many industries, so I’m inspired by my own story, 60 years old rather than retiring or doing something I had the wherewithal to say, I’m going to do this, it’s never too late in life if you want to do things.

And I think that’s a message for a lot of people. Most people do not start a business at 60. But my thought is like, you have this passion, you have this dream, go for it. I’m very thrilled to just be a part of it.  I let my CEO run it. 

The second thing is that I, we always say to people, Susan always says, know your numbers. Be responsible with your health.  Drink 120 life. Pomegranate juice.  Beet juice, Hibiscus tea, Cut your salt. That’s my message.

Please tell us how can we help you. Please tell us how to find your website and where to browse your products

Ira: If you want to try 120 life, www.120life.com

If you want to try it for two weeks, purchase it. But if you’re unhappy for any reason, money back guaranteed. 

So thank you so much for your time. Thank you for discovering this health idea.

Thank you. You have a great day. 

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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

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

Chef Nakul Mahendro – BADMAASH

Monday, September 16th

Chef Nakul Mahendro

BADMAASH

Chef Wesley Avila, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series

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

Chef Vivian Ku

Monday, September 30th

Chef Vivian Ku

Pine & Crane, Joy

Momed cocktails

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

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

Mon Ami’s Blackberry Mojito

Mon Ami’s Blackberry Mojito

Mon Ami's Catelonia Margarita

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)

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

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

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

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

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
  • 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 Alessandro Vineyard, Summit Block

  • 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.

2021 VS Syrah Dragon’s Den Vineyard

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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