Southern California wonders how bees are involved? How do they actually make plant-based honey?
Traditionally bees have a massive role in producing honey. So, removing their support seems unrealistic, or does it? And sure, scientists can try to explain it. But can someone explain it in simple terms, in a way that a curious foodie could understand it?
Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Recently, I had a chance to talk with Darko.
From a science point of view, how are you creating plant-based honey products?
The process has to start with philosophy. When people think about science, engineering and process, what comes to their mind is what’s the science? What’s the engineering behind that? What’s the process of making something?
But I would argue that every process, every science starts with a philosophy in the first place. So for us, our philosophy was there’s honey made by the bees in the market, the real ones, that product quality-wise is amazing, but has negative baggage in terms of how it’s made. Next to that, there’s fake honey. There’s basically adulterated honey that’s made by people taking fraudulent activities and blending a little bit of real honey and a lot of rice syrup.
That’s done outside of the US by people trying not to get caught. The third group are vegan honey alternatives, made out of tapioca, dates, maple, pure sugar. These products are just not honey. Trying to impersonate honey, but it’s not honey. It’s a legit product. It’s in the market. People can buy it.
What was missing is the fourth group, which is the category that we pioneered.
Honey, the product that has the composition of real honey but that doesn’t have any rice syrups, nothing that doesn’t belong to honey. But, it’s not made by the bees and therefore by default is vegan and plant-based. So that was the category that we started, and we didn’t start it only for vegans. Obviously vegans are our early adopters. They love what we’re doing. I’m vegan myself. But I want this to be an inclusive company and brand, and therefore we launched this for everybody. For everybody who likes delicious and nutritious foods. By choosing this you’re basically voting for those little creatures to survive on this planet.
You asked me about the process.
You wanna make honey only from something that in nature that touches bees and honey, it’s very strict. Our team studied a lot of different honeys, the different anatomy of the bees, the science behind honey production. Bees land on a flower, they suck up nectar. And there’s a couple of things in a bee’s anatomy. We came up with this proprietary process where we interact with the plants, we take different parts of the plants.
What’s really exciting and cool is we can take the whole plant, break it into different ingredients, and take parts of the plant that maybe bees don’t have access to, like its roots. So we take different ingredients from different plants. We have more than 30 different plants in our product that we launched and we created this process that is basically mixing all those ingredients in a food facility in a regular culinary approach, and basically create a product that looks, tastes, and behaves like honey.
Is your honey currently available at Eleven Madison Home?
This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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WeHo’s Newest culinary experience: Blue Birdy Gastropub Opens on Sunset Strip Near legendary Whiskey A-Go-Go
Sunset Strip’s Blue Birdy Gastropub Opens Near legendary Whiskey A-Go-Go
Located two doors down from the legendary Whiskey A-Go-Go is a brand-new culinary experience.
Blue Birdy offers up some super tasty gastropub fare on the iconic Sunset Strip.
Blue Birdy opened its doors to amazing success in early 2024, due largely to its chef and owner JC Mahdavi.
JC is no stranger to success since he’s been in the restaurant business, having owned Joxer Daly’s in Culver City for many years. His formula is great food mixed with solid cocktail recipes. Joxer Daly’s is an Irish Pub/Sports Bar with a neighborhood feel, a true staple in the culinary landscape of Los Angeles.
He brings that same philosophy to Blue Birdy but with more of an upscale vibe.
Blue Birdy has a French-influenced menu. JC implements his family’s recipes, hailing from France, he knows what good mouthwatering food is and how to create it.
“I want my customers to feel comfortable at Blue Birdy,
a place that they can come to and leave the stress of their day behind,
enjoy great libations and wonderfully inspired gastropub cuisine.”
owner JC Mahdavi
Blue Birdy’s menu includes a wonderful specialty cocktail program, all made from scratch.
The Boom Ba Da packs a nice punch, with its smooth lemon flavor and gorgeous presentation.
Strawberry Fields is a nice refreshing blend of champagne vodka and strawberry puree, almost like a smoothy but with a nice marriage of citrus essences, which has a great mouth feel. Brunch items are huge and super tasty.
Their French Toast is unlike any other, with ube, cream cheese, and sugar-filled, it’s purple and really is amazing. The Short Rib Benedict is comfort brunch at its best, a must-try.
Their Noodle Salad is perfect for the health-conscious diner as well as their tempura asparagus. Entree menu items include Lemon Herb Chicken, Steak and Fries, Fish & Chips, Teriyaki Salmon, and lots of Burgers – all simply delectable.
Whatever you order, you too will be surprised at how great their food is.
The sparkling interior gives you an elegant hipster vibe. The subtle blue flowers that adorn the overhead light fixtures really create a cool, sensual feeling.
Striations of blue linear lines are part of the overall flooring. Highlighted on one wall is a floor-to-ceiling LED flat-screen TV wall, that is guaranteed to bring in many sports fans for those big-ticket games, with many additional screens both inside and out.
Blue Birdy can accommodate inside seating as well as a front street-level patio and a back patio for more of a secluded experience, it’s the perfect spot for a private party.
There are plans for different themed nights. So far, Tropical Thursdays are guaranteed to get your Salsa on. Friday will be dress-up Drag Night, and Saturday is Shabhaye Tehran-LA. With all of the viewing opportunities, any night or day is a sports theme, but whatever the occasion, Blue Birdy will make your Sunset Strip experience one to remember.
Vietnam Celebrates Art: Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024 – The Original Bartender Art Festival
Art Beyond the Glass XII – The Original Bartender Art Festival Celebrates Cocktails, Art, Community & Inclusivity for All
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024, at the legendary Catch One nightclub!
More than 100 of LA’s top bartenders will make cocktails and showcase their artistic talents, with proceeds donated to Self Help Graphics & Art.
Since its inception, ABTG has raised more than $250,000 for arts-based nonprofits in LA and across the country.
Co-founded by Daniel Djang and Zahra Bates, ABTG is the original celebration of bartender artistry and widely regarded as one of the country’s premier cocktail culture festivals.
From painting to photography, live music, DJs and more, every ABTG showcases the creative pursuits of bartenders when they are not behind the bar.
“It’s hard to believe that what began as a casual conversation at Sunny Spot
in November 2011 has grown into this extraordinary event,”
Co-founder Daniel Djang
“The cocktail creativity and artistic talent of the bar community in LA and beyond never ceases to amaze me. We are so grateful for the generosity of our sponsoring brands and the numerous venues that have welcomed us into their spaces. Can’t wait to reunite with the extended ABTG family at ABTG XII!”
Art Beyond the Glass is taking place for the third consecutive year at Catch One, which is graciously being donated to ABTG XII for this exclusive event.
Located on Pico Boulevard in the heart of Los Angeles, this landmark nightclub was opened by Jewel Thais-Williams in 1973 as Jewel’s Catch One, a pioneering LGBTQ+ disco. Featuring state-of-the-art sound and lighting, the massive venue spans two floors and multiple indoor and outdoor spaces.
For the 12th annual Los Angeles event, Art Beyond the Glass is honored to be raising funds for Self Help Graphics & Art (SHG), which fosters the creation and advancement of new artworks by Chicana/o and Latinx artists through experimental and innovative printmaking techniques and other visual art forms.
Since 1973, SHG has been at the intersection of arts and social justice, providing a home that fosters the creativity and development of local artists. SHG establishes international collaborations and partnerships nationwide and creates worldwide cultural exchanges.
ABTG is once again partnering with their fiscal partner Another Round Another Rally, a nonprofit financial resource for the hospitality industry.
ARAR co-founder Travis Nass: “It is an honor to be a part of one of the most creative, innovative industry events across the country. We have always loved ABTG, and it is such a pleasure to be able to work with them again this year. We could not be prouder to work with this wonderful organization.”
ABTG will feature dozens of Bartenders from LA’s top bars and restaurants, including All Day Baby, Apotheke, Bar Flores, Bar Next Door,Death & Co, Fanny’s, General Lee’s, Level 8, Lustig, The Mermaid, Mother Tongue, Nativo, Roger Room, Scum & Villainy, The Varnish, along with pop-up bars and a special Legacy Team.
“Art Beyond the Glass has become so important to the bar community,”
Clare Ward
ABTG Head of Production
“Bartenders are makers. We make drinks. We make art. We make community. This is the perfect event to celebrate everything we do.”
Guests will also be able to buy bartender art, shop handmade items by bartenders, and bid on silent auction items.
ABTG XII is being made possible by its generous sponsors: Amaras, Bacardi, Balcones, Barr Hill, Beam Suntory, Bushmills, Calisco, Deutsch Family, Dirty Sue, Filthy Food, Flor de Caña, Fords, Hedonistas, High West, Jack Daniel’s, Juliette, Kin, Liquid Alchemist, Mal Bien, Mommenpop, Montenegro, Pinhook, Proper 12, Real Del Valle, Ritual, St Benevolence, St George, Seedlip, Silvergrin, Spiribam, Tito’s, Tromba, True Believers, Underberg, West Coast Ice, and Zomoz.
Ticket information: ABTG XII will take place from 3pm to 7pm on Sunday, June 30, 2024, at Catch One.
General Admission tickets are on sale at the Catch One website for $65 per person until 3pm on June 30.
If still available, tickets will be sold at the door for $75 per person.Tickets to this event are only available for guests 21+ and over.
The all-inclusive ticket includes entry, cocktail samples, art gallery, entertainment and bar bites. In addition, guests will be able to purchase bartender artwork, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds fromABTG XII will be donated to Self Help Graphics & Art.
# # #
About Art Beyond the Glass:
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates as a special event for bartenders to showcase their artistic talents when they’re not behind the bar. From cocktails to paintings, photography, live music, DJs, spoken word and more, ABTG is a celebration of bartender artistry inside and beyond the glass. Proceeds from every ABTG event are donated to a local arts-based nonprofit – to date, ABTG has donated more than $250,000 to these vital community organizations.
FOLLOW ART BEYOND THE GLASS:
Instagram: @abtgla Facebook: https://www.facebook.com/ArtBeyondTheGlass
Catch One
4067 W. Pico Blvd.
Los Angeles, CA 90019
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Foodies! Love Horror? Love dinner parties? Horror Movie Night Cookbook written by Richard S. Sargent
It’s Scary-Delicious! Invite Your Friends over for Horror Movie Night Cookbook written by Richard S. Sargent and Nevyana Dimitrova (Photographer).
Sixty deliciously deadly recipes inspired by iconic slashers, zombie films, psychological thrillers, sci fi spooks, and more.
Horror Movie Night Cookbook can be found at any local bookstore or online Barnes Noble, Amazon. Follow the Horror Movie Night Cookbook Instagram.
Author Richard S. Sargent joined me for a conversation about food, cooking, horror movies and Halloween. The below conversation has been edited for length and clarity. Find the full, un-edited conversation at our YouTube channel.
What inspired you as far as horror movies go? What’s your all time favorite horror?
Richard Sargent: Wow, that’s a tough one. Yeah, so I would say my all time favorite horror movie is Scream. It’s what got me into diving deeper into horror. My mother actually got me into horror when I was a kid, we would watch a bunch of the old ones after school and that sort of thing, but as I started to discover the newer ones on my own, Scream was the first one that really showed me that there’s more to horror than just blood and boobs.
You’re a filmmaker, an artist, an author, many things. Tell us a little bit about your journey
Richard Sargent: I went to school for theater and film and acting. As most people do New York or LA, I chose New York. I did that for a while. I did a couple of my own indie horror films as well. And then as I was trying to figure out what I wanted to do.
As a side project, because you have to have a side project when you’re trying to break into that field. I thought I love cooking. I love experimenting. I love being creative. Let’s take some culinary classes. So I was gifted some culinary classes and it was really great. And I thought, okay, great. Now I’m going to go work in a kitchen. But the more I thought about that, I realized I would hate it if I had to do it as a day job. I would hate cooking. I put that on the back burner and focus more on the theater and film and all that.
And just kept plugging away at that. When I moved to the West Coast, I became artistic director of a couple of theater companies and had some plays published, that sort of thing.
So my writing and my directing was starting to take off a little bit. I had a little more free time to go back to the cooking thing that I was looking forward to doing. And the way this came together is that I was doing a play with some friends and we were chatting we actually were doing the play, The Woman in Black, and we were chatting about horror and horror films and they felt the way I felt about them initially, that they’re all just and I just couldn’t have that.
I’d seen so many great ones that have changed my life and had so many positive messages. Because horror movies are basically about the outcasts winning. I felt like I’ve been an outcast my whole life, so I could really connect to them. So I started showing them the ones that I thought were important.
I started with my favorites and then dug deeper into the ones that I felt. Told really great stories and had really great messages through these horror movie nights where I would pair an appetizer, a dinner and a dessert, each with its own movie and we would do three movies a night and we would do this every couple of weeks.
Can you talk a little bit about this book’s undertaking and 1-2 lessons that you learned from that process?
Richard Sargent: Absolutely. Yeah, it really was an undertaking. When I started these nights, these horror movie nights myself I just thought they were going to be fun. I just thought we were all going to have a good time.
Then about halfway through, maybe about five or six nights in, my friends were all like, what are you going to do with this? I’m like, what do you mean? We’re just having a good time. And they’re like, no, other people are going to want to do this. I’m thinking about what can I do with this?
Maybe I can start an event service and cater these nights myself? But ultimately I chose to do a book because it’s more accessible and it’s more fun. You get to do it in your own home and invite your friends over and it makes for a much more fun evening. Once I decided that it was going to be a book, it took about two years to compile it all into book format. Retake some pictures, that sort of thing, get it all ready for my copy. So I self published it two years ago and then it got picked up.
So the version that you have and that we’re talking about today is the version that Ulysses Press put out about another year or so later.
So it was about a five year process from the first horror movie night, all the way to the book that, that we’re talking about today.
If I have any tips for people, find what makes your idea stick out. What about your idea do people want to know, be authentic about it and just keep plugging away at it.
You’re going to get frustrated. Move on to another project, take a walk, do something else. And come back when the inspiration strikes, but never force anything. That’s my big thing. You can’t force inspiration or you’re not going to end up with the best product that you could possibly have.
From the five years ago first draft to Ulysses Press version now, how close is the finished product compared to your original vision?
Richard Sargent: It’s very close actually. A lot of things that were changed were just improvements on the pictures. Things are worded differently, more clear, more consistency throughout the book.
Ulysses was really great with the editing process. They kept a lot of what I wanted to do with the book and the whole spirit of the book.
There’s millions of horror movies out there. How did you go from a million down to 60?
Richard Sargent: It really had to just speak to me. It had to be bigger and better than the average horror film. Or at least I had to view it that way.
I studied horror and I studied film throughout my life. I can grasp the difference between your average horror film and something that’s trying to influence the viewer in some way. And those are the ones that I tried to put into the book. I know that 60 is not a lot and that’s why there will be more books hopefully.
I thought it would be a fun start to break newbies in. So rather than just hitting every classic that you can think of: Exorcist, Jaws, I picked a lot of classics and mixed them in with some newer things that had more up to date themes and up to date comments on society, like The Conjuring and The Descent, movies like that.
Not everyone seeing this is a huge horror movie fan. Can you give us any tips or ideas about what makes a really great horror movie?
Richard Sargent: I think it all starts with the characters which then reflects on the script. So if it’s a really well written script, it has characters that A) you care about and B) are telling a story within a story, basically, by living through their story, they’re telling us how we should be living our lives. Of course, we know that because of Scream and movies like that, we know the rules of horror.
Don’t don’t say “I’ll be right back” and all that kind of stuff.
But beyond that, there are things that make a horror film great. It’s a lot of really great being on the side of the outcasts. So if you think of movies like Frankenstein a lot of people will say that the monster is the monster, but the monster is not the monster. The society not accepting the monster Is the real monster.
That’s a film that tries to show us how to accept people who are not like us. Some people may say that science is the monster. I am not that kind of person. But, there’s the commentary in that film too, that maybe we shouldn’t do everything that we are able to do with science.
For queer culture and women’s rights we have films like Hereditary that dive into dealing with grief.
As long as your characters are doing something important, they’re not just playing with a Ouija board, or running into a shed full of chainsaws. As long as they’re making smart decisions,, I think it elevates it to the next level, movies like The Exorcist, obviously, more recently, I thought Barbarian just from last year was outstanding, just in that way of telling the story, that was creative to me.
Ones that stick with you forever. Jaws, a lot of people didn’t want to go in the water after that.
We have a very dinner party kind of an audience. Do you have a favorite kitchen gadget?
Richard Sargent: Yeah, so I had to cook these meals. There were actually some other recipes that I worked on too, for these films that I didn’t put in the book. Everything is trial and error in the kitchen. So I cooked several of these many times until I found the right measurements of everything.
It was a long process in the kitchen, but a fun one, of course.
Maybe it makes me basic, but my favorite kitchen gadget is the slow cooker because you can do so much with it and you can step away from it and work on other things while your main meal is sitting there for hours.
Are there 1-2 recipes in the cookbook that you want to point out?
Richard Sargent: As I like to start any meal, let’s start with dessert. I would say I’m super proud of the pavlova from Cabin Fever, if you’re familiar with the movie. The dish is called The Close Shave, and it is a pavlova with Chantilly cream inside and berries on top, berry compote on top, and it just drips through a bloody wound.
I’m pretty proud of that one, and I got a lot of great feedback. I still have my friends from that horror movie night talking about it all the time.
Another one I’m super proud of is the paella from Broken Lizard’s Club Dread, which is an overlooked horror comedy. Basically, Coconut Pete runs this party island and he has his own special paella, Coconut Pete’s paella, which I tried to recreate with his secret ingredients and I thought it came out pretty well, so I’m pretty pleased with that one as well.
Let me see, appetizers. One that was fun was just coming up with the popcorn for Scream. I tried a bunch of different flavors and a bunch of different ways of doing it and it’s one of the ones that I feel is a recipe, but also a hack. An easy way to pop bagged popcorn and put flavoring on it.
It’s a good one to show that anybody can do what’s in this book. You don’t have to be Martha Stewart to be able to create what’s in this book, recreate it.
When the book first arrived, I was sitting in a room with teenagers and as old as people in their 70s, so it’s quite a range and we were all having fun with it.
As an author, as a creator, how does that make you feel? Was it designed to be a communal experience?
Richard Sargent: Putting things out there always makes me nervous. The feedback that I’ve been getting, hearing people, seeing pictures from people doing their own horror movie nights or just recreating the recipes or just on podcasts and things talking about the clever titles and all that kind of stuff it just makes me feel so good because I was worried that maybe this is just a “me” thing, like I’m just this weirdo super into horror and food. It’s good to know that I’m not. The whole horror community, the whole film community is into something like this.
They they can entertain, they can bring their own friends over. They can be the star of their own show. It speaks to everybody.
Since you are the Horror Movie Night Cookbook expert, can you give us some tips and advice for our next movie night?
Richard Sargent: I’ve done horror film nights where we just all get together and we eat the food and we watch the movies.
I’ve done one’s where we play extra games other than the drinking games. We have costume contests. It’s really how far you want to go into it.
But I would say start early if you’re going to use some of the recipes in this book, start early because there are many things that could go wrong especially if you’re not used to cooking and there are things that could go wrong, things that could burn things that might not set the way you want them to.
Have extra ingredients on hand.
If you don’t like a movie that the recipe is paired with, think about how that recipe could go with another more you like more?
Have fun with it and try it all.
How can we elevate the experience to a Superbowl Sunday level?
Richard Sargent: Definitely add costumes. Decorate. Fog machines are always fun. Pick the ones that pick the recipes that can make it a more social evening. Maybe ones where you add your own stuff to them. Like the one for Cujo is like a burrito bowl, essentially, so that people can add their own ingredients to it. That gets people up and mingling and having a good time, definitely play the drinking games, but be careful because the drinks are strong.
It’s Halloween season right now. When is the best time of year for the Horror Movie Night Cookbook?
Richard Sargent: All year. There’s no set time. Horror has so many stories to tell. A lot of them are very important that you can watch them all year round.
Get in that spirit all year round. I think that people don’t give horror the credit that it deserves. There are a lot of great films out there that even people that don’t love horror will like. Those are the ones I think we should be talking about. Horror should always be part of the conversation.
A lot of horror films are set throughout the year, so if you wanted to do a horror movie night for Valentine’s Day, you’ve got plenty to choose from, It’s not just for those of us that like to get dressed up one day a year. It’s all year round.
As we wrap up, any final message you want foodies or movie lovers to know about you or this book?
Richard Sargent: I would just want them to know that I really did put a lot of thought and heart into everything that they see in this book. I really didn’t just say, Oh, wow, let’s come up with some gimmicky-looking cookie or something. These aren’t decorations. This is real food and real thoughtful recipes that are inspired by things that happen in the film, things that they eat, things that they do, places they go. For example, in The Descent, they are supposed to be spelunking in the Appalachian mountains. So I used a local dish from the Appalachias as that recipe. These are not just Halloween decorations. These are actual recipes that you can enjoy any time of year. But watch the movie too. So yeah, I would just want people to know that don’t expect cutesy little Pinterest ghost cookies. That’s not what you’re going to get. You’re going to get real recipes like you would in any cookbook. This just has the horror edge to it as well.
Where can we learn more about you? Tell us the website, the social media
Richard Sargent: The book can be found at any local bookstore or online Barnes Noble, Amazon.
If you want to learn more about me, or just maybe get bonus recipes every now and then on my Instagram you can follow the Horror Movie Night Cookbook Instagram, or my own personal one, @rsargent83.
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Italian Wines Make a Perfectly Paired Holiday Dinner at ‘Charming Taste of Europe’ Event
Italian Wines poured for ‘Charming Taste of Europe’ Holiday Dinner
Italian wines can be the preferred choice for the holidays or equally suited for every day drinking, whether tasted alone or paired with a meal.
Old World history, diverse varietals and styles to match every dish and palette, and are surprisingly affordable – especially compared to wines of similar prestige.
Lincoln Ristorante hosts Italian Wines from Charming Taste of Europe
Tonight’s dinner takes place at Lincoln Ristorante beside NYC Lincoln Center’s reflecting pool and iconic Henry Moore sculpture.
Hosted by Italian Wine Expert Susannah Gold for Vini D’Abruzzo, Kavala Coop, Sweet Bordeaux and the European Union.
The Union of Agricultural Cooperatives of Kavala (Kavala COOP) was founded in 1927. Today it has 500 members that include producers from the provinces of Kavala, Nestos and Thassos.
Lincoln Ristorante offers an authentic interpretation of Italian cuisine by sourcing the best local ingredients, relying on local farmers, Tucker Square Greenmarket and importing from Italy. Then preparing the menu with authentic Italian methods.
They honor traditional Italian dishes making their own fresh pastas, grissini, and focaccia.
Enjoy! It’s from Europe
We’re tasting Italian wines with our holiday dinner.
With over 36,000 hectares (138 miles) of vineyard space and producing 3.5 million hectoliteres (350 million liters) each year, viticulture is one of Italy’s strongest agriculture industries.
Nearly 80% of grape growing and wine activity takes place in Montepulciano d’Abruzzo.
There’s a truly impressive amount of quality wine coming from the area. 200 private wineries and 40 cooperatives in Abruzzo’s Chieti province.
Montepulciano d’Abruzzo’s Wine
The region has a variety of wine producers, something for every palette, pairing, and budget.
There are 2 DOCG: Montepulciano d’Abruzzo Colline Teramane Docg and Terre Tolesi or Tullum DOCG.
There are 7 DOCs: Montepulciano d’Abruzzo Doc, Trebbiano d’Abruzzo Doc, Cerasuolo d’Abruzzo Doc, Abruzzo Doc, Villamagna Doc, Controguerra Doc, Ortona Doc
And there aerie 7 IGT: Colline Pescaresi Igt, Colline Teatine Igt, Colline, Frentane Igt, Colli del Sangro Igt, Del Vastese or Histonium Igt, Terre di Chieti Igt, Terre Aquilane or Terre de L’Aquila Igt
Chieti is the most popular area with more than 75% of vineyards
The production areas are mostly in the hills and the coast.
The Chieti province is the most popular area with more than 75% of vineyards and 83% of production.
With quite a bit less, Pescara and Teramo, each account for about 10% of the vineyards, and 10% and 6%,respectively of production
L’Aquila is most modest area, with less than 4% of vineyards, and 1% of production.
The Scope of Italian Wines from Charming Taste of Europe
Nic Tartaglia with Italian Wines from ‘Charming Taste of Europe’
Nic Tartaglia is a leader in the area with Tartaglia Farm in the little village Alanno, which is part of Pescara, 1010 feet above the sea level, within a 30 miniature drive of the Adriatic sea and the Appenini mountain range.
Winters are cold with plenty of snow, and summers are cool and sunny. Their aggressive climate, with clay grounds and limestone grounds encourage grapes that bring rich aromas, color and high sugar.
Perfect for Italy’s popular wine: Montepulciano d’Abruzzo, Trebbiano d’Abruzzo and Pecorino, and even more: Chardonnay and Cabernet.
Dinner begins – Italian Wines from ‘Charming Taste of Europe’
First Course
Choice of…
Long Island Fluke Crudo
Pomelo, herbs, Pistacchio, Espelette, Meyer lemon, fried shallots
Misticanza Salad
Red Endive, White endive, Piedmontese dressing, toasted walnuts, crispy guanciale, gorgonzola dressing
Wine: Nic Tartaglia Trebbiano d’Abruzzo DOC 2021
On the nose, notes of pear and plum. Full body, good acidity and lingering finish. Would pair with grilled vegetables.
Primi
Risotto
Arugula pesto, Prosciutto di Parma, Filone Garlic Crostino, Maldon salt
Wine: Fontefico La Canaglia Pecorino d’Abruzzo Superiore DOC 2021
This golden-hued beauty has a full body and refreshing minerality. Balsamic and herbal notes lead to floral hints, with grapefruit on the finish. Would pair well with a light dish and gravy or meat sauce.
Main Course
Dry Age strip loin
Smoked Bone Marrow, Vinaigrette, Salk baked fingerling potatoes
Wine: Velenosi Prope Cerasuolo d’Abruzzo DOC 2021
This is a beautiful surprise. At first when you’re served a rose with your cut of streak, it can seem like a mistake. Most rose’s couldn’t stand up to the challenge.
But this story is different; and this wine is special.
Notice it’s intense bright pink color. The most confident welcome with the results to match. Beautiful notes of floral aroma, roses, red fruit. Rounded mouthfeel with raspberry and high acidity to cut through the steak and linger long after. Would pair well with sourdough, rib eye, gamey meat.
If you’re looking for a bold rose’ this is a great selection.
Wine: Masciarelli Villa Gemma Montepulciano d’Abruzzo DOC Riserva 2017
This is the powerful wine you’d expect paired with steak. Deep Ruby color, with black cherry and spices on those nose. Plush, velvet with smokey oak. Very tannic, almost chewy. A young wine with lots of room to evolve over the years
Choice of Dessert
Pinola Al Cioccolato
Chocolate Genovese, Semi-sweet Ganache, Milk chocolate crema, Pine nut gelato
Cheese Course
Aged parmesan, Candied pecans, Honey, Fig spread
Wine: Chateau de Garbes “Cuvee Fut de chene” AOC Cadillac 2019
Shimmering golden color. The nose has fruit with slightly woody aroma. Refreshing honeyed notes of candied fruit.
Wine: Chateau Loupiac-Gaudiel 2017
Pale yellow in the glass. Apricot and peach on the nose. Very well-balanced with nuances of saffron, chive and ginger. The ginger brings a slight bitter ending that makes for a brisk palette cleanser.
Italian Wines from Charming Taste of Europe
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West Hollywood’s The Roger Room Presents Five New Cocktails for Fall
West Hollywood’s The Roger Room Presents Five New Cocktails for Fall
Cool Down at West Hollywood’s The Roger Room with Epic End-of-Summer Cocktails created by the Roger Room Bartenders
THE ROGER ROOM, Los Angeles’ iconic award-winning craft cocktail bar, presents five new cocktails to ease out of the summer heat and into perhaps the best season in Los Angeles – fall.
In creating the new menu, THE ROGER ROOM bartenders took to heart their motto
“The best of everything, nothing but the best.”
And came up with five exceptionally fun and extravagant cocktails to ease the transition.
In addition to their regular menu, new special selections include:
Truffle Martini, Luksusowa Vodka Infused with Black Winter Truffle, Sea Salt and Shaved Black Truffle;
Irish Goodbye with Slane Irish Whiskey, Fresh Espresso, Mr. Black and Handmade Whipped Cream;
The Alcan Road with Rittenhouse Rye, Yellow Chartreuse, Cynar and Lemon Twist;
Smokey & The Bandit with Ilegal Mezcal, Lime, Allspice, Orange, Vanilla and Cinnamon; and
Chai Whiskey Sour with Buffalo Trace, Chai Tea, Lemon, Egg White, Cinnamon and Star Anise.
All drinks are priced at $16-35.
Truffle Martini – $35
Luksusowa Vodka Infused with Black Winter Truffle, Sea Salt, Shaved Black Truffle
Created by Jared Meisler
Luksusowa is the #1 selling potato vodka in the world and everyone knows potatoes and truffles are a delightful combination – so why not add vodka and make it the perfect threesome!
Irish Goodbye – $17
Slane Irish Whiskey, Fresh Espresso, Mr. Black, Handmade Whipped Cream
Created by Leviticus Brown
Sometimes there is just no getting out of a bad situation. The best thing to do is embrace it. The Irish Goodbye is humility in a glass. There is no smoother way to turn the evening around than with a little sip of this.
The Alcan Road – $16
Rittenhouse Rye, Yellow Chartreuse, Cynar, Lemon Twist
Created by Luke Wronski
Before prohibition, Rye was America’s favorite whiskey. The Alcan Highway is the only road to Alaska. Combine them both and you are destined for a trip that is light on the tongue with a long finish.
Smokey & The Bandit – $16
Ilegal Mezcal, Lime, Allspice, Orange, Vanilla, Cinnamon
Created by Danny Vasquez
Illegal Mezcal is a 100% agave Espadin with varietal notes of sweet and spicy peppers, balanced by grapefruit, pineapple and blood orange. A deep smoke and gentle burn make it the perfect cocktail ingredient. Add a few distinct flavors and you are definitely getting away with something.
Chai Whiskey Sour – $17
Buffalo Trace, Chai Tea, Lemon, Egg White, Cinnamon, Star Anise
Created by Danny Vasquez
Balance is the key to a perfect whiskey sour and this fresh take softens the sour edge with a gentle chai foam, with hints of liquorice and cinnamon.
Available now through December
6 pm to 2 am – Monday through Friday
7 pm to 2 am – Saturday
8 pm to 2 am – Sunday
THE ROGER ROOM
370 La Cienega Boulevard, West Hollywood, CA 90048
(310) 854-1300For further information about THE ROGER ROOM
Visit www.therogerroom.com
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