Languedoc Wines brings better dinner pairings to city’s dining scene, led by Advanced Sommelier Erik Segelbaum, with the goal of more restaurant exposure and happy diners.
Langeudoc is a postcard perfect area of sloped hills, lush ocean views and deep horizons in Southern France nestled along the coast of the Mediterranean Sea, the famous Rhone river and Provence in the east.
Languedoc Wines Brings Better Dinner Pairings
Curious wine drinkers eyes just perked up. Why? Those who understand, know the area has a lot of magic.
While the land is not as known as illustrious neighbors Bordeaux and Rhone, its quality is competitive and its price tag is far more attractive.
Languedoc Wines Brings Better Dinner Pairings
The Languedoc region produces conversation bottles.
It’s the bottle someone reaches across the table for – because it’s different, it’s more of a mystery – and that person’s palate is in the mood to investigate a playful pairing.
All these curious reasons led me to NYC’s The Winery for a masterclass of learning and tasting.
Advanced Sommelier Erik Segelbaum
Luckily we were led by Advanced Sommelier Erik Segelbaum, who has more than 30 years of experience, was named Food & Wine Magazine’s 2019 Sommelier of the Year and 2020 Wine Enthusiast 40 and 40 Tastemaker.
Beyond the credentials, what makes Erik great for today’s class is his unique approach.
See, Langeudoc hopes to get their wines in more restaurants: in today’s class more than half the people in the room work in NYC restaurants and wine bars and Erik understands that territory very well. He has been Beverage Director, Head Somm, Wine Director at restaurants around the country – so he knows how to explain to the restaurants how to get these bottles onto their wine lists and how to sell them – smart move by Languedoc!
The History
Languedoc has a robust and varied history with winemaking proving their villages keep innovating and the world follows.
Languedoc Wines Brings Better Dinner Pairings
The story starts back in the 1200s (when they were discovering wine fortification) and fast-forwards to the 1700s when a twist of fate forced the vineyards to move up the hillside – which became an unexpected blessing as the grapes flourished even better in their new, windier climate.
We keep going and in 1903, the area was a pioneer launching the world’s first organic expo. Something that even today, over a 100 years later, many competitors around the world are still behind on.
Some wines with bold, chewy tannins? Yes. Others with refreshing acidity? Yes.
We’ll get to tasting shortly.
But let’s spend a brief moment understanding the area that’s creating such vibrant flavors.
Languedoc Land
Five large areas with over 20 AOPs and those twenty are grouped in three very different climates: Mediterranean Coast, Atlantic Coast, Hills and Mountains.
Mediterranean, as you might imagine, offers long, warm summers with heavy sunshine and mild winters harvesting grapes Piquepoul, Bourboulenc, Clairette and Muscat.
Atlantic is quite different with consistent chills and cross-winds that deliver Cabernet Franc, Cabernet Sauvignon, Malbec, Chardonnay grapes.
Pacific, as you’d expect from the pattern emerging, is even more different. It’s intense. Dry and hot in the summer, cold in the winter. Warm days, cool nights. And this vigorous energy delivers rich, tannic reds like Mouvedre and Syrah.
Languedoc’s Future
Much like the wines themselves, Langedoc’s future continues to open up more and more showing a sense of depth, complexity – while, yes, also being ready to go today.
Nine of their wineries are less than 20 years old. They are a leader in the “Old World” turning toward organic and eco-friendly treatments. They’re excited to reach a new generation of younger wine drinkers with their message and their culture.
So, let’s have a taste.
There were over 20 wines being poured, showcasing varieties from sparkling to light white to big, bold reds. Everything from pairing with fresh oysters to gamey pheasant.
Here are my tasting highlights:
Domaine Saint-martin D’agel Le Pèlerin 2020
On the nose: juniper and fresh spices rise from the glass.
Mouth: soft, supple mouth feel, with relaxed tannins
The finish had an invigorating acidity.
Delicious to pair with grilled herbs.
Gerard Bertrand AN 825 Cremant de Limoux Brut Rose 2019
On the nose: effervescent, gushing with red fruit
Mouth: gush of strawberry;
Finish is crisp and refreshing.
Pair with citrus-dressed salads or even spicy BBQ,
Villa Noria La Serr Picpoul de Pinet
Nose: zesty, floral and refreshing
Mouth: lemony and citrus aromas with a lovely texture
Finish: bright, uplifting finish.
Pair with mussels and fresh oysters
Domaine de brau Cuvee Etymologie 2020
Nose: Aromas of red and black fruits
Mouth: A delicate mix of vegetation and spices
Finish: A clean, crisp finish
Pair with tri tip and roasted pheasant
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Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail – Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
For more info, go to www.TitosTacos.com
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
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Wine Lovers: Niagara Wine Country Icewine Season January 12 through 28
Wine Lovers Brace For The Chill and Thrill of Niagara Icewine Season
January temperatures may be cold, but excitement is heating up across Niagara as the region prepares to celebrate its annual Icewine harvest season in style.
From January 12 through 28, Niagara wine country raises a glass to Canada’s liquid gold with glitzy galas, a wine and culinary touring program at 32 different wineries, a sparkling Niagara-on-the-Lake street festival, and more.
Niagara Icewine Festival fun kicks off on Friday January 12
Niagara Icewine Festival fun kicks off on Friday, January 12, with the return of the popular Discovery Pass Touring Program, sponsored by CAA Travel.
For one low price, passport holders can visit their choice of three or six Niagara wineries on Fridays, Saturdays and Sundays in January to enjoy delicious wine and food pairings that simply can’t be found anywhere else on the planet. A new optional shuttle service offered this year makes it easier than ever for wine lovers to spend a January day sipping and savouring their way around Niagara wine country.
This year’s 32 winery partners are providing Discovery Pass guests with an extensive range of choices, including red wine, white wine and sparkling wines, Icewines, and non-alcoholic beverages, as well as vegan, vegetarian, gluten-free, and dairy-free food pairings. Purchase Discovery Pass Touring Passports.
Wine lovers looking for an experience that embraces Icewine’s luxurious nature won’t want to miss the all-inclusive Cool As Ice Gala at the Niagara Parks Power Station on January 13. Presented by Fallsview Casino Resort, the dazzling evening event will showcase twenty-five of Niagara’s top wineries as they pour a diverse array of fine wines, cocktails, and mocktails.
Eight of wine country’s most buzzed-about restaurants will showcase their skills through bold culinary experiences that will include everything from Indian street food to a decadent oyster bar and Icewine-kissed culinary delights like smoked salmon, pork belly, and wood-fired mushrooms. As Cool As Ice Gala guests savour these flavours, they will enjoy exclusive access to the Niagara Parks Power Station, which will ignite additional Icewine excitement with live music, art installations, show-stopping circus-style performances, and the opportunity to descend 180 feet in a glass-panelled elevator and walk a 2,200-foot-long tunnel for the ultimate sub-zero selfie at the edge of Niagara Falls. Browse the Cool As Ice Gala food pairings.
Last year’s Cool As Ice Gala guests were so wowed by the wine, food, and fun at the Niagara Park Power Station that ticket sales for this year’s event have been brisk. Cool As Ice Gala Tickets are already 85% sold, so those wanting to secure a spot on the guest list for January 13 should act quickly to avoid disappointment. Purchase Cool As Ice Gala tickets.
According to Niagara Wine Festival Executive Director Dorian Anderson, “There is no such thing as post-holiday hibernation in Niagara wine country! With 32 winery partners, three weekends of Discovery Pass touring and one unforgettable Cool As Ice Gala, the Niagara Icewine Festival offers wine lovers countless ways to experience the excitement of the Icewine harvest.”
The Niagara Icewine Festival
The Niagara Icewine Festival is part of the Niagara Grape & Wine Festival and takes place January 12 through 28 across Niagara. This year’s Niagara Icewine Festival includes a weekend Discovery Pass self-guided touring program, the Cool As Ice immersive experience on January 13 and the Niagara-on-the-Lake Icewine Festival on January 13, 14, 20, 21, 26, 27 and 28. The Niagara Grape and Wine Festival is celebrating its 74th year with support from generous sponsors, including VQA Wines of Ontario, the Wine Marketing Association of Ontario, The Grape Growers of Ontario, the City of St. Catharines, Fallsview Casino Resort, Niagara Falls Tourism, Niagara College, CAA Travel, The Province of Ontario and the Tourism Partnership of Niagara.
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San Diego: When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
San Diego: When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
Publicity For Food CEO Heather Holmes
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
The PublicityForGood Team
FlavRReport.com on YouTube
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
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SNL Legend Darrell Hammond, DJ Paul Oakenfold Celebrate Comic Christine Peake’s Birthday at Sunset Strip’s Hotel Ziggy to Support Breast Cancer Bandit
SNL Legend Darrell Hammond, DJ Paul Oakenfold Celebrate Comic Christine Peake’s Birthday at Sunset Strip’s Hotel Ziggy to Support Breast Cancer Bandit
Comic Marisa Sullivan with Christine Peake
Hotel Ziggy was jam-packed to celebrate Comic Christine Peake’s birthday February 5.
Comedian and show Producer Christine Peake seen with CEO Jake Kloberdanz of sponsor ONEHOPE wine,her son Oliver Peake & his girlfriend Chandra East // Photo: Christine Peake
Spotted among the crowd was SNL legend Darrell Hammond, One Hope Wine’s CEO Jake Kloberdanz, comics Marisa Sullivan, Cat Ce, Greg Baldwin, Elijah Blue Allman and wife Queenie, Executive Lainie Jordan, Media Publisher Joe Winger, indie filmmakers Susan Dynner and Alesia Glidewell.
Elijah Blue Allman and Queeny King. PHOTO: EUGENE POWERS PHOTOGRAPHY
Comedians Thash Mose, Christine Peake, Marisa Sullivan and Marc Gordon
The show started with a “this is your life” inspired segment hosted by Mark Gordon that walked Christine through her famed, outrageous, and notorious history. Her modeling days, her celebrity days, being a mother, and most of all – being a badass.
Author Scott Nathan was chatting with DJ Paul Oakenfold about his new book “The Big Book Of Bad Decisions”
Christine Peake had an explosive night. Unapologetic, and all smiles. She walks on stage with a Liza Minelli via 1970s “Cabaret” vibe, all sass and attitude. Within moments the crowd explodes with a “Did she really just say that??” feeling. Oh, she did. And she’s gonna go way further.
Peake razzle dazzles on stage, melting away any “cancel culture” chilly vibe and creating a hot room for big laughs. She pops and shimmies across the stage in a Charlie Chaplin’s classic “Tramp” kinda way, while letting loose on politics, culture, and all the thoughts her audience is thinking, but are too afraid to say — she says them!
Keep an eye on Marisa Sullivan. A veteran of sketch comedy, but tonight was her first stand-up show. Powerful, brave, sensual and funny. She is a cancer survivor and founded Breast Cancer Bandit. She teases us along, slowly going deep, getting real, more vulnerable with her life’s journey. Then, like a comic ninja, she attacks with her biggest joke. Big heart, even bigger laughs.
Greg Baldwin is equal parts “aw shucks, nice guy”, self-help guru and deranged clown. He’s been through alot and he makes jokes through even the darkest parts. One second we’re sharing a cathartic moment, the next step we’re laughing at his zany adventures.
Socialite Linda Chou, Comedian Christine Peake and actress Nika Khitrova // photo David Chou
Darrell Hammond continues his reign of making laugh out loud comedy look easy. I’ve seen him live 6 times and every time the room shakes with laughter. Tonight he used the intimate setting to bring some crowd work into his act and the laughs echoed out onto the Sunset Strip.
Darrell Hammond // photo: by Arpit Mehta
DJ Paul Oakenfold brought rhythmic love and thunder to close out the night. Intense, wild and lords of love! Oakenfold knows how to crank the party to 11 and he and his music brought it to a rainy Monday night.
Hotel Ziggy
West Hollywood’s Hotel Ziggy Is a Place for the Creative Renegades. Part Music Venue, Part Boutique Hotel. Their Stylish Accommodations Are the Perfect Oasis.
ChocoVivo
ChocoVino is the first bean to bar chocolate factory in LA. In 2009, ChocoVivo’s journey began at one farmer’s market stand stone-grinding cacao nibs from bean-to-bar. Fourteen years later, they’ve changed lives and contributed positively to the community and evolved with the mantra “Simple is Better”. Today they offer tastings, tours and a variety of high quality chocolate for sale.
BTL SVC
The 1934 Cosmo, Gin martini, Old fashioned, Sidecar, Manhattan. They offer all the classic cocktails and more!
The BTL SVC family of cocktails are a symbol of craftsmanship and passion. Made with only the finest ingredients, each one is as unique as the individual
Tikkun Holistic Spa
All lucky guests found a celebrity favorite, Tikkun Holistic Spa, pass on their seats
Aqua Hydrate Water
The performance water is formulated for people with or seeking an active lifestyle. AQUAhydrate offers superior hydration without sugar or calories.
Parch Agave Cocktail
Taking a break from alcohol? This tasty mocktail is your answer. A citrus and bittersweet cocktail that showcases the lively pairing of Organic Blue Weber Agave, Prickly Pear Cactus Fruit, Grapefruit & Orange Bitters
Love learning about Languedoc. One of my favorite less known regions