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Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV

Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV

LA Legendary newscaster Fritz Coleman extends his show “Unassisted Living” at North Hollywood’s El Portal Theater.  Today we talk with Fritz about comedy during “cancel culture”, performing clean and his comedy special playing on TubiTV.com

Below is edited for length and clarity.  To see the full conversation, visit FlavRReport YouTube Channel

Today we have a returning guest.  Fritz Coleman, thank you so much for coming back again

Fritz Coleman: I am honored to be back. It’s so rare to be invited back anywhere and you’re a gentleman.

Joe Winger: Last time it was very diverse. Because I’m a comedy geek, and I love live comedy. I really want to dive deep with you this time. 

So the show is called Unassisted Living. It’s taped live at the El Puerto Theater, shown on TubiTV.com.

Fritz Coleman: Tubi is a free streaming service. It’s like Hulu. It’s an advertiser supported streaming service. There are very few ads at beginning and in the end, but I’m just happy to have it there.

We appealed to Tubi by saying that there are a lot of Netflix and Amazon prime comedy specials, but very few geared to the demographic that I talk to, which is, as I say, old people and their parents. 

We thought that it would be fun for boomers and above just talking about the common experiences of aging and having grandchildren and how do we survive the pandemic and all that.  We seem to have found an audience for this. We’re just having a blast. I love that.

What’s Live Comedy like after the Pandemic?

Joe Winger: You’ve mentioned a few times in public about how it’s funny to go back to a regular comedy routine after the pandemic. What’s changed the most?

Fritz Coleman: That’s a great question. I would say a couple of things have changed. Some good, some bad. I think, and I don’t know that this has anything to do with a pandemic. It has to do with a cultural divide in America. The difference in opinions and how prickly and protective people are about their own opinions.

Things have gotten very politically correct. Now I don’t do political humor. I don’t even do current events humor, really. And there’s a selfish reason for that. 

First of all, the shelf life of current events material is very short and second of all nobody’s going to do it better than Bill Maher or Stephen Colbert or Jimmy Kimmel. 

Third of all, it’s just a time where people are so hypersensitive about everything you don’t even have to do a punchline about Donald Trump or anything related to that.

You can just say the word in the setup and be booed.  You get it from the audience.  So I want to avoid that.

The good aspect of what has changed in comedy

Truthfully now the good aspect of what has changed is I don’t think there’s been a time in recent history when comedy has been more important because there’s a kind of a malaise.

There’s a sort of a mild national depression again, it’s the cultural divide. It might be a post pandemic PTSD kind of thing, people just want to be taken out of their heads.  So what I do is get up there and talk about the common experience of getting old and just the common experience of American life for people my age. 

If you connect with them and they recognize what you’re talking about and they laugh, it’s very cathartic for them.

For that one hour and 15 minutes, you’ve taken them out of their heads. You’ve made them forget that things are not perfect in the world. And I think it’s very therapeutic. So from that respect it’s a good time right now for standup, but it’s also a time when it’s fraught with landmines.

 

Joe Winger: I want to go a little more into detail on TubiTV, what it’s like to shoot a show. Obviously in the 1980s and 1990s, HBO and Comedy Central did a lot of live comedy. I should say live to tape, it’s not actually live. Now Netflix has become so incredibly popular. 

Tell us how to access and see the show. So what’s it like both starring in the show, producing the show, and what does it actually take to make the show happen?

Fritz Coleman: I have a favorite theater in Southern California called the El Portal Theater in North Hollywood. I have a residency there through May now. 

We’ve just been extended for the second time. Once a month, I do a show there. And within the El Portal, it’s a very iconic Southern California performing venue, hey have a smaller theater called the Marilyn Monroe Forum. It’s a 100 seat theater. It’s a semi-circular. It’s a half theater in the round. 

I chose this venue for a couple of reasons. First of all, I like the intimacy of it. I like to walk up and look into people’s eyes and see their reaction.

It becomes more of a conversation than a performance. I saw this venue on Hacks, which is a great show about stand up starring Jean Smart. I don’t like shows about stand-up mainly, I’m too 

They did one of their episodes where they wanted to shoot her in a more cocktail table environment. They shot an episode in this theater where they had six or seven cocktail tables in front. Overhead cameras and lighting, beautiful lighting. 

I thought that’s where I want to do my show.  That’s exactly how I want it to look. It’s not a big, broad performance where you’re strutting the stage like Chappelle or any of those guys. 

So I taped it there and it felt really good. 

When you  [produce the show] yourself. You hire a producer and a director and I did that and trusted that they would bring my vision to light.  We had a great show, we took one Sunday afternoon to tape two shows, 3pm and 7pm and then we cut the best of the two together and presented the final product to all the streamers.

We had some interest from First World Digital which is the digital content arm of A24.  Then got interest from Tubi. 

So we had to find a streamer that thought it was important for us to appeal to boomers and adults.

It works so well that I got a residency at this theater, meaning once a month I do a show there and we just got extended for the second time.

We will be there once a month through May and It’s fantastic. I’m at a stage in my life where I’m not looking to have national fame.  I just love the work. I love to do local theaters and clubs and whoever will have me now. And it’s been a blast.

Joe Winger: You seem so incredibly comfortable on camera. You’ve mentioned in the press, the daily grind that was your day job. What I’m wondering about is what’s your process like building up your show?

Fritz Coleman: It’s your daily job. There are two guys that had a spectacular work ethic in our business. One was George Carlin, who wrote for hours every day, and Jerry Seinfeld, who would discipline himself to write for a couple hours every day.

Even if you don’t have anything ruminating in your mind, you have to write every day. You have to discipline yourself to sit in front of that page and write. Something will happen. And you have to do it, and it’s a grind. And all writing can be lonely and laborious and not productive, but you have to do it.

And then you have to try it. But I think one out of ten concepts or jokes or bits that you come up with,  ultimately make it into your long act 

Larry Miller, one of the great stand ups, a great friend of Seinfeld said, “Building a stand up act is like operating a moonshine still. You get one drip at a time and it takes forever.” 

And it really does.  The beauty of not having my job and I had the fortune of having an astonishingly wonderful job at NBC Los Angeles for 40 years. I was their main weekday weather guy.

But I did 12 hours a day there. Then I would write, then I would do shows between the early and late news and come back. But now that I’m retired from that job, I can discipline myself to write every morning. I can concentrate on the quality of my shows.  I have this Residency, which allows me to do new blocks of material every time.

So more than any other time in my career, my set is expanding more quickly. It requires discipline and it just requires sticking to it.

 

Joe Winger:  Jerry Seinfeld is famously not blue.  But other names, George Carlin,  Richard Pryor, Robert Klein are certainly more aggressive 

In your own words, you’re famously “squeaky clean”.   Is that a deliberate choice on your part?  What are the advantages, disadvantages to that?

Fritz Coleman: There are both advantages and disadvantages.  I’m clean for two reasons. When I first started in comedy, when I came out here in 1980 to Los Angeles to do stand up, and you were auditioning to go on the talk shows, Carson, Merv Griffin, Dinah Shore, whoever’s talk shows you were doing, you had to be clean.

And when you were working in the [comedy club] rooms, you had to be clean, even if you weren’t auditioning for the talent coordinators on their shows, because if they were in the room watching somebody else and saw you be blue or really edgy on stage, it would be impossible to get their attention because they were afraid for their own job.

So you had to work clean. 

So I just disciplined myself into that. The second reason why clean is important is because you will get more very lucrative corporate work, if you’re clean.  If IBM has a conference in Las Vegas and they’re looking for somebody to entertain their 10, 000 person mid-level-management convention, you have to be squeaky clean.

You can’t even do double entendres and many times they’ll want to parse your act before you even do it. It’s better business to work clean. 

Third of all,  I’m in my seventies and  people my age appreciate a cleaner act. 

That was another thing we pitched to Tubi. I’m Dave Chappelle’s biggest fan, Chris Rock’s biggest fan, but there are people my age that just wince at some of the language and stuff.

I don’t want them to be uncomfortable. I’m not here like Richard Pryor was or George Carlin was to challenge the First Amendment. I’m not there to push the boundaries. Honest to God, I just want to make people laugh and smile and have a good time and feel better for one hour.

Joe Winger: When you’re out and about at these shows, you meet younger comics who might be asking you for advice. Is there any common advice you give to young performers or performers newer to the industry?

Fritz Coleman:  Yeah, be true to yourself. Find who you are.

You’ll always start out copying somebody else. When I started out, I was copying, and sometimes you do it subconsciously. I was copying Robert Klein and his beautiful stage presentation, and George Carlin and his writing skills. 

Then after a while, you’ll find out what makes you unique and you’ll write to that and find yourself.  Stick to that and don’t quit. 

It can be a ruthless business to try to get a foothold in, but don’t quit. The longer you go and discipline yourself to, to writing and being true to your character, people can sense phoniness from a mile away. 

Just be true to yourself. And that’s what people resonate with.

Fritz Coleman’s comedy show “Unassisted Living” has been extended at North Hollywood’s El Portal through May 2024.  Find tix and schedule here.

Find Fritz Coleman’s comedy special “Unassisted Living” on TubiTv.

 

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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.

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.com

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