Contributor

Los Angeles Halloween Event List 2024 :Freakiest, Scariest, Tastiest (Updated)

Los Angeles’ Freakiest, Scariest, Tastiest, Halloween Event List 2024 (Updated)

Our guide to Halloween 2024 in Los Angeles has you covered with the best treats, the most inspiring costumes and the best neighborhoods for fun, frights and memorable nights.

Los Angeles Halloween Event List 2024

Los Angeles Halloween: Universal Studios’  Halloween Horror Nights

8 Terrifying Haunted Houses

 

From cinematic greats and crazed cult favorites to the park’s original abominations, enter mind ripping haunted houses inspired by the biggest names in horror.

Terror Tram: Enter the Blumhouse

Terrifying Blumhouse characters have taken over the Terror Tram. Face the murderous android M3GAN. The Grabber. And more.

 

4 Sinister Scare Zones

Take on four sinister scare zones, each with a different terrifying theme.

Luchadores Monstruosos

¡Ojo! You’re about to get caught in the middle of a Lucha Libre horror film as two luchadores battle masked monsters.

Murder of Crowz

You’ve foolishly ventured into a massive crow’s nest. Now the fearsome flock will descend upon you and peck your bones clean.

 

Chainsaw Punkz

Get revved up for your night of terror as soon as you enter. Chainsaw-wielding punk rockers with masks and mohawks will close in on you.

Skull Lordz

All hail the royal court of the undead, where gothic kings and queens reign. Beware! Cross into their spectral kingdom at your own peril.

 

Explore the Gore Your Way

Grab your tickets to the terror. Enhance the horror with an R.I.P. Tour or admission that includes express access. Or, maximize your fear by staying near the screams with a Hotel & Ticket Package.

Buy your tix today:

https://www.universalstudioshollywood.com/hhn/en/us/tickets

Los Angeles Halloween: Delusion

Story takes place in the mid 20th Century, centering around the brilliant psychologist Dr. Frederick Lowell and you, his cohort of unusual patients.

An epic and haunting adventure awaits those willing to play their part in Delusion’s latest interactive play. You will play the role of Dr. Frederick Lowell’s most prized patients, found sleepwalking on the grounds of the Red Castle. Yet this time, when you awake, your memory has faded and Dr. Lowell is nowhere to be found.

PLAY YOUR PART EXPERIENCE

Head to the VIP lounge for your private bar where you might stumble upon a few hidden surprises and performers.

Then venture beyond the veil of the show and prepare to showcase your mad talents. A quick costume change into mental asylum garb and off you go, awaiting actual patrons of the play as they move through a deranged scene that features you!

Buy tix to Delusion here:

https://enterdelusion.com/buy-tickets/

Los Angeles Halloween Event List 2024

West Hollywood Halloween Carnival

 

West Hollywood loves Halloween, and the City of West Hollywood is thrilled that Halloween is back with Halloween Carnaval 2024!

The City’s incomparable Halloween Carnaval is one of the most unique Halloween gatherings in the world.

Halloween Carnaval is free to attend and will take place on Thursday, October 31, 2024 on a one-mile stretch of Santa Monica Boulevard between N. Doheny Drive and N. La Cienega Boulevard.

Staged on Santa Monica Boulevard/Historic Route 66, Halloween Carnaval will feature a stage at the intersection of Santa Monica Boulevard and N. San Vicente Boulevard with a live DJ set, food trucks and thousands of wildly dressed Halloween revelers for a one-of-a-kind experience.

There will also be Halloween celebrations at businesses, bars, restaurants and entertainment venues throughout the City!

The City invites Halloween Carnaval-goers to get into the spirit and show off costumes by uploading photos to social media sites with the hashtag #wehohalloween.

 

Halloween at Cinespia

For its October 2024 lineup, presented by Amazon MGM Studios, the LA-based organization announced screenings of The Texas Chainsaw Massacre, Trick ‘r Treat, Coraline and Suspiria, leading up to Halloween.

Cinespia will also host a special Halloween night screening of director Dario Argento‘s horror classic Suspiria on Oct. 31 at the Orpheum Theatre in Downtown Los Angeles.

Walt Disney Concert Hall: Nosferatu

Walt Disney Concert Hall: Nosferatu

Walt Disney Concert Hall: Nosferatu

Halloween Organ, Film & Music: Nosferatu

Thu / Oct 31, 2024 – 8:00PM

Silent film specialist Clark Wilson returns for Walt Disney Concert Hall’s annual Halloween concert, performing a chilling, original organ score to the 1922 Nosferatu—one of the most influential works in cinema and the horror genre—live to picture.

Tix here: https://www.laphil.com/events/performances/3006/2024-10-31/halloween-organ-film-music-nosferatu

David Gilmour at the Hollywood Bowl, Los Angeles Halloween

David Gilmour at the Hollywood Bowl

Tix here: https://www.hollywoodbowl.com/events/performances/3507/2024-10-30/david-gilmour

Knox Dobson RTD Wins Double Gold Medal, Old Fashioned Wins Gold At 2024 San Francisco World Spirits Competition

Knox Dobson ’s Superior Ready-to-Drink Improved Whiskey Cocktail Wins Prestigious Double Gold Medal & Old Fashioned Wins Gold At 2024 San Francisco World Spirits Competition

Knox & Dobson, a new collection of superior ready-to-drink cocktails, proudly announces that their Improved Whiskey Cocktail has been awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail has won a Gold Medal in the Ready-to-Drink category at the 2024 San Francisco World Spirits Competition (SFWSC).

Founded in 2000, the San Francisco World Spirits Competition is the oldest and largest competition of its kind. Receiving a high-tier medal at SFWSC is a testament to exceptional quality and craftsmanship.

This year’s competition featured nearly 5,000 entries, judged by experienced and knowledgeable spirits critics through a blind tasting process, ensuring impartiality and integrity.

Knox & Dobson’s new collection of premium ready-to-drink bottled cocktails is designed to be shared with friends, making it easy to simply Open, Pour, and Enjoy!

The collection was meticulously curated with an uncompromising commitment to quality, craftsmanship, and taste by Knox & Dobson Founder & President Rob Levy (Former Owner, The Raymond 1886) and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar, Proof Media Mix).

The lineup includes a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, Rye Manhattan, and Moscow Mule.

Each cocktail features the highest quality ingredients such as hand-selected barrel-aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters.

“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better,”

Rob Levy

Knox & Dobson Founder & President

“Pete’s experience at 1886 Bar at The Raymond and Everson Royce Bar, combined with his passion and creativity, make him the perfect partner at Knox & Dobson.”

Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street, is where he spent most of his adolescence in the ‘60s and ‘70s, hanging out “on the corner” with neighborhood kids who remain lifelong friends. Knox & Dobson is as much an elevated on-the-go handcrafted beverage experience as it is a distillation of hometown pride and a love of bringing people together.

The Knox & Dobson Improved Whiskey Cocktail (35.42% ABV), which was awarded this year’s Double Gold Medal, is made with straight aged rye whiskey, Maraska Maraschino Liqueur, and Angostura bitters. This cocktail features a spiced flavor profile combined with American oak, citrus, and bright and deep cherry notes, making it a whiskey cocktail meant to be sipped and savored.

The Knox & Dobson Old Fashioned (38% ABV), which was awarded the Gold Medal, consists of straight aged bourbon, natural cane sugar, orange oil, and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak.

Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice. Each 200-milliliter bottle features two servings, perfect for sharing, so simply Open, Pour, and Enjoy!

Knox & Dobson is available for delivery Nationwide.

Visit Knox & Dobson to order your new favorite bottled cocktails today.

To see the full list of locations to purchase directly, please visit Knox & Dobson’s Stockists page.

Newcomer Shauna Grace twists and turns with Shane West in Supernatural “Soul Trader” [MOVIE REVIEW]

Newcomer Shauna Grace twists and turns with Shane West in Supernatural “Soul Trader”.

The screen fades up at the LA premiere of The Soul Trader and the first face we see reminds us of Hollywood Glamour.  This screen siren kicks ass in a Charlize Theron, Scarlet Johannson, Anya -Taylor Joy kind of way.

It’s easy to fall in love with Shauna Grace; the camera certainly has. She leads the audience through an upscale party, to a business deal where she explains her very unique set of skills.

In this business deal, Grace’s character stares down characters played by heartthrob Shane West and TV legend Donna Mills.

If you love more of West’s character work, you’ll love him in this role.  He rolls with the plot’s twists and turns with a smooth confidence that makes you want to see him in more mysteries, thrillers and heists.  Is a David Mamet film in his future?  We’d beg to see that!

We know Donna Mills as a 1980s sex symbol turned wine country icon.  Here she delivers icy lines with a vulnerability that remind us why she is a famed on-screen heartbreaker.

Filmmaker Susan Dynner inspires great moments from her cast, but also creates ambience with cinematographer Mattias Schubert and a score by Jeff Russo (yes, that Jeff Russo from Fargo and Ripley) and an original script from Mike Underwood.

Twisty-Turny Thriller

For as short time-wise as a short film typically is, this one moves fast.  Real fast.  With an ending that feels like it freezes time.  The crowded theater all leaned in at the last moment just before it ended.  With a collective, “But what happens next?”

The Future of The Soul Trader

What happens next is both obvious and a mystery.  

For the obvious, the short film, which has already received acclaim will continue on its film fest journey collecting honors and sparking meetings.

For the mystery, both Filmmaker Susan Dynner and Shauna Grace have revealed this is a proof of concept teaser to the feature film or TV series they want to make based on the concept.

Based on the crowds and applause in Cannes, NYC and now LA, it seems like this short is a sure bet for more. 

Susan Dynner shared:

 

“Today’s audience is an example of our future.  The theater was full of the entertainment industry and it played so well.  Tides are shifting in Hollywood. 

There are more opportunities than ever and we are excited to be getting so many meetings with those opportunities.”

Susan Dynner

 

At the LA after-party reception, both Shauna Grace and Susan Dynner were crowded with well-wishers and production companies. 

 

I was able to pull Shauna Grace away for a moment to congratulate her and ask about the experience:

 

“This has already been one of the best experiences and it’s only the beginning.  We are traveling around showing our short film that we are so proud of. 

It’s so rewarding getting audience feedback. Hearing from companies who are as excited as we are and wanting to work with us.  It’s all very exciting about the future.”

Shauna Grace

 

Story: An occult hitwoman has cornered the market for selling life-extending souls to the elite. But on her final hit before retirement, deadly competition emerges from the shadows.

 

Follow The Soul Trader on social media at their Instagram, TikTok and Facebook

For more information, visit their website at: www.TheSoulTrader.com 

Jamie Lee Curtis, Zoe Saldana, Thomasin McKenzie: Annual Oscar-Qualifying HollyShorts Film Festival celebrates their 20th anniversary

Zoe Saldana, Thomasin McKenzie, Jamie Lee Curtis: Annual Oscar-Qualifying® HollyShorts Film Festival celebrates their 20th anniversary

The Oscar® Qualifying HOLLYSHORTS FILM FESTIVAL returns for its much-anticipated 20th edition from August 8-18, 2024.

From over 6000 entries, over 400 films form this year’s anniversary program.

This Friday, July 12, HollyShorts will share the entire 2024 selection on YouTube.

Last year, the Academy® granted the festival their 4th OSCAR®-qualifying award for Documentary Short Film, this accolade joined their other three top awards, Best Short Film Grand Prize, Best Short Animation and Best Short Live Action. The winners of these awards will be eligible for consideration for a 2025 Academy® Award.

HollyShorts has also launched an inaugural Sports category with NBA Champion, Metta World Peace as the head judge, he is also a producer of a film to be premiered on opening night called, “With Love Charlie”. The festival’s sports category is led by producer Jessica Badawi and will include work from former NBA player and champion Matt Barnes premiering his documentary “Black Mark”, an episode from the NFL’s Seattle Seahawks series “The Sound of the Seahawks”, “The Syd & TP Show” with WNBA stars Theresa Plaisance and Sydney Colson, the show is produced exclusively by TOGETHXR, a media and commerce company founded by four of the world’s greatest athletes Alex Morgan, Chloe Sim, Simone Manuel and Sue Bidr. Also joining this new category will be Red Bull Media House’s “Life of Kai”  featuring ESPY award winner Kai Lenny and “Race and Surf” from Selema Masakela, NBA’s Memphis Grizzlies “Marc Gasol: Memphis Made”, “ESPN 30 for 30” and two documentaries from the Italian powerhouse soccer team AC Milan including “Roots-Bennacer”.

Some of the documentary short films selected for the 20th edition include “Alok” directed by Alex Hedison and executive produced by Jodie Foster, “The Final Copy of Ilon Specht” directed by two-time Academy® Award winner Ben Proudfoot, Benjamin Alfonsi’s “Whitney Houston in Focus”, John Beder’s “How to Sue the Klan” and “XCLD: The Story of Cancel Culture” directed by Ferne Pearlstein and produced by Trevor Noah.

The star-studded live-action short film entries include “How Can I Help You” directed by Eliza Scanlen and starring Thomasin McKenzie, Marco Perego’s “Dovecote” with Zoe Saldana, “Dammi” starring Riz Ahmed and Isabelle Adjani, Ken Cheng’s “Summons” starring Jimmy O. Yang and Alexandra Shipp, “Midnight” from  legendary Japanese director Takashi Miike, Louisa Connolly-Burnham’s “Sister Wives” featuring BAFTA Rising Star Award winner Mia McKenna-Bruce, “Hearts of Stone” with Noomi Rapace and Jessica Barden, “French” directed by Dylan Joseph and produced by OSCAR® nominee Kobi Mizrahi, “Vlog” starring and directed by Yvonne Strahovski in her directorial debut,  “Edge of Space” directed by OSCAR® nominee Jean de Meuron, Russell Goldman’s “Burn Out” produced by Academy® Award winner Jamie Lee Curtis, “Fall Risk” featuring Victoria Pedretti, directed by Alex Martini, and produced by Bella Thorne, and Jim Cummings’ “Pretty Sad”, Yasmin Afifi’s BAFTA winning JELLYFISH AND LOBSTER and  Tom Stuart’s GOOD BOY starring Ben Whishaw  also join this fantastic lineup.

Among the animated short film entries are Nadia Hallgren and Jamie-James Medina’s “The Brown Dog” with voice performances by Steve Buscemi and the late Michael K. Williams, Paul Shammasian’s “An Angel on Oxford Street” narrated by Christopher Eccleston, “Play Again” directed by Emmy-nominated filmmaker Zen Pace, voiced by Benjamin Bratt and Eric Briche’s “Volcelest”.

Notable music videos include Shania Twain’s “Giddy Up!” and Nikki Lorenzo’s “Lista,  directed by Bianca Poletti and starring Academy® Award nominee John Hawkes.

Additional noteworthy selections include Bella Thorne’s “Unsettled” featuring Chris Zylka, Eli Newman’s “Concrete” starring Ed Harris and Sophia Ali, Mackenzie Davis’ directorial debut “Woaca”, “If Not Now, When?” starring Kate Dickie, Hanna Gray Organschi’s “Merci, Poppy” with Victoria Pedretti, Danielle Baynes’ “The Dog” starring Kate Walsh, Francesca Scorsese’s “Fish Out of Water”, Richie Keen’s “The Grievance” with Rosie O’Donnell and Kevin Pollack, Mika Simmons’ “My Week with Maisy” starring Joanna Lumley, Annie Girard’s “One in the Chamber” starring Wilson Bethel, Hector Prats’ “Heaven is Nobody’s” starring Roger Guenveur Smith, Michael Perez-Lindsey’s “Will I See You Again?” featuring  Richard Lawson, Blake Winston Rice’s “Tea”, co-directors Brit Crawshaw and Josh Hayward’s “Female Captive” starring Pauline Chalamet, Academy Award winner’s Chris Overton and Rachel Shenton’s Slick Films selected shorts include Rhys Chapman’s “Ryan Can’t Read” and Elizabeth Peace’s “The Golden Boy”, Benjamin Verrall’s “Shouting at the Sea” starring Harry Michell, Maia Scalia’s “His Mother”, Ethan Kuperberg’s “Paper Towels” starring Josh Brener, and “Swollen” directed by Roxy Sorkin.

HollyShorts is devoted to showcasing the best and brightest short films from around the globe, advancing the careers of filmmakers through screenings, networking events, and various panels and forums. The festival showcases the top short films produced in 40 minutes or less.

To view the full list of official selections visit  http://www.hollyshorts.com

This year’s hybrid celebration of short films will take place in person, with screenings at the world-renowned TCL Chinese Theatre in Hollywood and virtually through the official festival streaming platform, BITPIX.

HollyShorts screenings will take place from August 8-18th at TCL Chinese Theatres, 6801 Hollywood Blvd., 3rd Level, Hollywood, CA, 90028, followed by the annual awards gala on August 18th.

For additional information and tickets visit https://hollyshorts2024.eventive.org/passes/buy

Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability

Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability

At the prestigious MICHELIN Awards Ceremony held at the InterContinental Hotel Saigon, a notable achievement was celebrated within the realm of sustainable gastronomy: Nén Danang, a pioneer in Vietnam’s fine dining scene, was honored with the 2024 MICHELIN Green Star for Excellence in Sustainability. As the first Vietnamese restaurant in the world to be recognized, as well as the first in Vietnam, this accolade underscores Nén’s commitment to innovative and environmentally conscious practices that set a benchmark for the industry.

The Michelin Green Star, a prestigious annual award, celebrates restaurants leading the industry in sustainability. Highlighting establishments that uphold rigorous ethical and environmental standards, this accolade recognizes those who collaborate with sustainable producers and suppliers to minimize waste and reduce or eliminate plastics and other non-recyclable materials. To date, only 540 restaurants worldwide have earned this honor, offering dining experiences that not only exemplify culinary excellence but also demonstrate exceptional eco-friendly practices. These restaurants serve as beacons of inspiration for both enthusiastic foodies and the broader hospitality industry.

Nén Danang, under the visionary leadership of Chef Summer Le and her partner Leon Le, has been instrumental in redefining what it means to dine sustainably. With a culinary philosophy deeply rooted in the principles of ethical and environmental stewardship, Nén sources 99% of its ingredients locally, including from its own farms, thereby supporting Vietnam’s local economies and artisans while minimizing environmental impact. This approach not only ensures the freshest ingredients but also fosters a strong connection with the community and the natural world.

The restaurant’s Sto:ry Menus exemplify this ethos, merging rich Vietnamese traditions with inventive dining experiences. Each dish is a celebration of nature and a narrative of culture, crafted to offer a multi-sensory delight that evokes emotions ranging from joy to nostalgia. Notably, their Sto:ry Menu #5 is a zero-waste venture that transforms everyday ingredients, such as eggshells into noodles, showcasing an innovative approach to sustainability.

The core of Nén’s culinary identity lies in its commitment to ‘Conscious Vietnamese cuisine.’ The restaurant’s ethos—origin, aesthetic, intention, balance, emotion, and presence—guides its culinary choices. Each aspect, from the sourcing of ingredients to the final presentation, is thoughtfully curated to enhance the dining experience, making every meal an event of conscious consumption and enjoyment.

Nén’s unique approach to cuisine also reflects in its name, derived from a humble but flavorful ingredient found in Central Vietnam’s kitchens. This reflects the restaurant’s philosophy: finding potential in the overlooked and elevating it to something extraordinary. It’s about transforming simplicity into splendor, turning each meal into an exploration of the hidden depths of Vietnamese culinary traditions.

Located next to Nén Farm in Da Nang, the restaurant serves as the flagship for a brand that is deeply invested in research and sustainability. Despite challenges like a temporary closure during the Covid-19 pandemic, Nén Danang reopened in 2023 with renewed vigor and a continued focus on its sustainable mission. This commitment culminated in receiving Vietnam’s first and only MICHELIN Green Star in 2024, a testament to its leadership in promoting a sustainable and ethically aware dining culture.

Through Nén Danang, diners are invited not just to eat, but to experience stories through flavors, where each dish serves as a dialogue between the chef and the earth, a narrative that continues to inspire both food enthusiasts and culinary peers around the world.

 

Magic, Music, Must-Taste Drinks: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel with Tracie May

Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel.

MC Petey Majik hosted the 2-day Vietnam Cocktail Festival 2024 June 14-15 celebrating with flavor, masterclasses, magic, competition.  Tracie May captured it all.

Photos courtesy of Nick Middleton @glam.foodbev 

Tracie May at Vietnam Cocktail Festival 2024

Tracie May at Vietnam Cocktail Festival 2024

A  spectacular 2-day summer celebration, welcomed over 1000 cocktail enthusiasts and connoisseurs alike to the iconic Sheraton Saigon Grand Opera Hotel.

The vibrant cocktail carnival featured a dazzling array of over 130 cocktails from 36 premium global spirits, liqueurs and mixer brands. 

Fernet Branca poured at event

Fernet Branca poured at Vietnam Cocktail Festival 2024

A gathering of Vietnam’s top mixologists, innovative concoctions were expertly mixed by a combination of the country’s most respected bartenders and up-and-coming talents. 

Cocktail Carnival part of Vietnam Cocktail Festival 2024

At the heart of the festival was a showcase of Vietnam’s craftsmanship and creativity, where seasoned mixologists flexed their skills to craft tantalizing libations. 

The Botanist at Vietnam Cocktail Festival 2024

The Botanist at Vietnam Cocktail Festival 2024

From classic cocktails with a Vietnamese twist to avant-garde creations pushing the boundaries of flavor, each drink was a testament to the artistry and innovation within Vietnam’s ever-growing cocktail scene.

For guests inspired to continue the cocktail adventure at home, Mercantile Vietnam provided the option for attendees to purchase a bottle of their favorite brand from the event and have it shipped directly to their door.  

Entertainment Extravaganza

The event’s charismatic MC Petey Majik led the carnival atmosphere and captivated the audience with a spellbinding magic show accompanied by igniting cocktail flaring performances from the talented Chương and Phước.  

Tracie May with Clase Azul at Vietnam Cocktail Festival 2024

Tracie May with Clase Azul at Vietnam Cocktail Festival 2024

On Friday, the stage was taken over with a charismatic live performance from Vietnam’s premier DJ and saxophone duo Omar and Pierre. The party continued Saturday with the contagious energy of DJ PIA.

Interactive Masterclasses and Exclusive Tasting Room

For spirits connoisseurs the festival also offered a wealth of knowledge with 4 optional interactive masterclasses hosted per day, where industry experts from Lady Triệu, Bruichladdich, Jose Cuervo, Highland Park and Lý Gia Viên shared their craft and insights with eager participants. 

Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin

Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin

Luxury spirits aficionados could enhance their experience further and purchase tickets to enter the event’s Exclusive Room, featuring personalized tastings from 8 of the world’s super and ultra-premium brands, with a combined retail price of over 600 Million VND.

Competitive Spirit

One of the highlights of the festival was the highly anticipated Best Cocktail, Best Bartender and Best Brand Competitions with guests encouraged to vote for their favorites.

Bartenders from across the country battled it out for top honors.

With precision, flair, and a dash of showmanship, contestants dazzled spectators with their signature creations, showcasing the ingenuity and talent within Vietnam’s cocktail community.

Shanky’s Whip at Vietnam Cocktail 2024

Shanky’s Whip at Vietnam Cocktail 2024

On Saturday 15th June, the 2024 winners were announced: Mai Thanh Phong’s “Banh Mi Saigon” cocktail, made with Matusalem Rum, won Best Cocktail.

Nguyen Tuan Cuong, who works at Yugen Bar and is sponsored by Shanky’s Whip, was named Best Bartender. Also, Jägermeister was awarded Best Brand of the event.

Cultural Fusion

Beyond the cocktails themselves, the festival served as a social celebration of cultural fusion, from modern Vietnamese influences to global trends, the event highlighted the diverse tapestry of brands and the pioneering people shaping the country’s dynamic cocktail scene.

Vietnam’s Cocktail Revolution

As the final glasses were raised and the last drops were savored, the Vietnam Cocktail Festival 2024 left an indelible mark on the hearts and palates of all those who attended. With its vibrant energy, innovative spirit, and unwavering passion for mixology, the festival has undoubtedly cemented its place as a must-attend event on the global cocktail calendar, promising even more excitement and inspiration in the years to come.

Cheers to the next chapter of Vietnam’s cultural cocktail revolution! 

Awards were announced on Saturday, June 15th, at 8 PM

Best Cocktail of the Event 2024

  • Cocktail Name: Bánh Mì Sài Gòn
  • Bartender Name: Mai Thanh Phong
  • Brand Name: Matusalem Rum
  • Bar Name: Madam Kew Bar

Best Bartender of the Event 2024

  • Bartender’s Name: Nguyen Tuan Cuong
  • Brand Name: Shanky’s Whip
  • Bar Name: Yugen Bar

Best Brand of the Event 2024

  • Brand Name: Jägermeister

Participating Brands:

  • Large Exhibitors: Lady Triệu, Jose Cuervo, Cointreau
  • Medium Exhibitors: Bushmills, Naked Malt, Kaibutsu, 1800, Campari, RCR Crystalleria Italiana.
  • Small Exhibitors: Kurayoshi Matsui, Duncan taylor, Lark Distillery, Hangar 1 Vodka, Maestro Dobel, Bruichladdich Distillery Company, Passoa, The Botanist, No3 London Dry Gin, Dictador The Arthouse Spirit Brand, Colombian Gin, Stranger & Sons Gin, Fernet Branca, Espolon Tequila, Michter’s, Shanky’s Whip, Gran Centenario Tequila, Jägermeister, The Kyoto, Drumshanbo Gunpowder Irish Gin, Matusalem, Brookies Byron Gin, Ly Gia Vien, Torani, Fentimans, Mercantile.

Participating Bars (in collaboration with brands):

  • Kraken x The Dot Bar
  • Sexton x Dram Bar
  • Wild Turkey x Lost Birds Bar
  • Glenrothes x Firkin Bar

Master Classes: Lady Trieu, Bruichladich, Jose Cuervo, Ly Gia Vien, Highland Park

Photos courtesy of Nick Middleton @glam.foodbev 

LA June 1-2: Mama’s Boy Cookies Set to Bring Flavor and Impact At LA’s The Women’s Expo

LA June 1-2: Mama’s Boy Cookies Set to Bring Flavor and Impact At LA’s The Women’s Expo

Mama’s Boy Cookies, based out of Oceanside, California, will be attending The Women’s Expo in Los Angeles from June 1-2, and is looking to make a serious impact. 

Mama’s Boy Cookies set for LA’s The Women’s Expo


FlavRReport.com on Youtube

FlavRReport.com on Youtube


Joey Pass, owner and operator of Mama’s Boy Cookies, believes that his cookie recipes have what it takes to compete with top players like Crumbl, Mrs. Fields, and Great American Cookies; aiming for success at events like The Women’s Expo, FoodieLand, and other major events across the USA, that will hopefully become a reality.

flavors ranging from classic chocolate chip, peanut butter, red velvet, M&M’s, and more 

With flavors ranging from classic chocolate chip and peanut butter to less standard options like red velvet, M&M’s, and double chocolate; Mama’s Boy is running the full gamut of flavor options for customers to enjoy.



Setting up shop at The Los Angeles Convention Center, The Women’s Expo is setting the stage for Mama’s Boy to reach a large audience that they previously have not.

Mama’s Boy is looking to make a big enough impact on attendees at the expo that it gets them one step closer to bringing their nostalgic tasting cookies to a nationwide audience.

Confidently, Mama’s Boy knows that they have the recipes to generate the necessary exposure for them to successfully tackle the expo, as well as other major events and succeed with flying colors.

Mama’s Boy Cookies so far have only been available for purchase at select events similar to FoodieLand and the LA Women’s Expo, which has created a cult-like following and demand for the delectable treats. 

As a result, Mama’s Boy has sold out of cookies entirely at every event they’ve attended so far. If they can manage to do the same at The Women’s Expo, the event serves as grounds for the brand to launch onto the path of success that they are looking for. 

“We’re extremely excited to be attending The Women’s Expo and hopeful that we can bring a nostalgic taste just like mama used to make to all attendees.”

Joey Pass

Owner and Operator

Mama’s Boy Cookies

Despite the demand, Joey Pass knows that it is not conducive to getting him to where he wants Mama’s Boy to be.

Thus, he is hoping to launch an e-commerce platform for the brand in the near future and cookies will be available at mamasboycookies.com, as well as select retailers. Pass has plans for new recipes in the future as well, potentially including some more health focused options, but his lips are sealed on exactly what that may look like. 

For the newest updates, you’ll have to follow them on social media and monitor their website.

Joey Pass is a Marine Corp veteran of ten years and former professional body builder.

Not many people possess the disciplinary skills or drive to take on the challenge of competing with some of the largest cookie companies in the world- but Pass sees it as an opportunity to build upon the life and disciplinary skills he has garnered so far; not only through persistence of business, but also ensuring that each cookie is made with the perfection necessary to satisfy the palate of his customers.

A stack of Mama's Boy Cookies accompanied by a glass of milk.

A stack of Mama’s Boy Cookies accompanied by a glass of milk.

Being a Marine Corp veteran, Pass has learned what it means to enjoy the simple things in life such as cookies, and what it means to serve others. He hopes to garner enough success through Mama’s Boy to help out other Veterans in need, or help create prominent male figures in the lives of young men who do not have one. What or who exactly this campaign or medium looks like, Pass is unsure, but he would love to discuss it in person with customers sometime over a cookie or two.

“While we’ve had some crazy demand so far, we’re not where we want to be. Luckily the disciplinary skills I have learned from being a Marine has taught me to be patient, driven, and strive for excellence”

Joey Pass

Owner and Operator

Mama’s Boy Cookies

If you are attending the expo, you’ll want to be sure to stop by and get yourself a bag of Mama’s Boy’s irresistible cookies.

Mama’s Boy is beyond thrilled to be attending The Women’s Expo and seeing what potential the event holds for the brand.

This exciting event presents an opportunity for attendees to indulge in the irresistible flavors of Mama’s Boy Cookies while supporting a veteran-owned business.

Whether you’re a cookie connoisseur or simply have a hankering for a sweet tooth, be sure to visit Mama’s Boy Cookies booth in LA from June 1-2.

It’ll take you back to the days of eating cookies just like mama used to make!

George Gallagher Gets Lucky with Law in BET+ Perimeter TV Series from Tyler Perry, Armani Ortiz

George Gallagher gets lucky with the law in BET+ Perimeter TV Series from Tyler Perry, Armani Ortiz

We’re with actor George Gallagher. He’s currently on BET+ new show, “Perimeter”.

Today’s conversation has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here

 

George Gallagher gets lucky with the law in BET+ Perimeter TV Series from Tyler Perry, Armani Ortiz

George Gallagher in BET+ “Perimeter” TV Series from Tyler Perry, Armani Ortiz

Joe Winger:

Talk a little bit from an actor point of view. All the different characters you’ve played, what’s your preparation process like?

George Gallagher: 

It tends to vary from role to role. I utilize a lot of different disciplines.  But for example, on Perimeter I play an attorney who takes on cases that others wouldn’t necessarily.

He knows where his bread and butter comes from, but he likes to challenge and, when dealing with that, I’d watched a lot of different things. 

I watched Better Call Saul. 

I watched different lawyer shows and I consulted with some attorneys and did some research and, I have a relative who’s an upper echelon attorney in the tri state New York area.  I spoke with her in some detail about different things and went through the script actually, and to try to make it make sense for me in a very real, visceral way. 

But also honor the world that Armani Ortiz and Tyler Perry had created. 

So it varies quite a bit. I like to be really spontaneous and instinctive with everything. I like to go off the moment of what I get from the other person and what happens in the moment.  

How I respond to things 12 words or less, unfortunately is not my specialty, but that’s why we have writers to give me dialogue.

Joe Winger: 

Talk about Lance, the character you play in Perimeter.  

George Gallagher: 

Working on the show is one of the gifts of my creative, professional career. 

Armani Ortiz is the young writer-director visionary, who has created the show and put it forth with Tyler Perry as executive producer. And he also directed the Tyler Perry documentary, Maxine’s Baby, about Mr. Perry’s life that’s doing quite well right now. 

He’s really an extremely talented young guy. He really invited me into his world,  to create whatever I wanted within certain parameters. He was very collaborative with the actors. He allowed us to rehearse, work through things, but also give it our own flavor.

I come from the theater and actors that work in that studio tend to have that background because we can work quickly. We’re autonomous. We have some process and technique and I believe that we’re able to collaborate with others in a way that’s immediate, and in theater, you’re out there in the unknown and there’s no one to cut you out.

If you have a bad moment, the audience sees it.

So actors really learn how to hyper focus in real time. That was a bit of the experience. Once the cameras were starting to roll, but we did have an incredible cast. 

Most of the people came from California, some from New York. I’m really drawn from both coasts that came to Atlanta to film and work on the show.

It’s a great story. It’s period. It takes place in the nineties surrounding Freaknik, which was a really popular hip hop festival in Atlanta. The Olympics is in the backdrop, when they had them here in the early 90s.  The whole city, the airport expanded. It really put Atlanta on the map as a major metropolitan city.  So that’s all happening in the backdrop.  They had the first black mayor at the time. 

My character, Lance, is a high end attorney who has a very private clientele that pays him very well. Their cases might be a little more challenging.

He represents people who are, sometimes stepping outside of the law and in the criminal world and which makes it all the more challenging. 

But back to your earlier question, I was researching lawyers that had taken on different civil rights cases that are a little more controversial in terms of dealing with the system and upholding a belief in the system.

Someone like Alan Dershowitz, I watched Reversal of Fortune. 

He took on a lot of civil rights cases and then went and defended someone that everyone thought was a murderer.

But the reason why he did those things and which was an underlying, or rather an overtone of that novel and the film Reversal of Fortune.  It’s really about if you believe in the legal system and making sure that everyone has a fair and just defense, regardless of their socioeconomic background.

My character, Lance, is from a different world than I am. 

Malcolm, who’s one of the main characters on the show, that I defend and I represent.  I don’t want to give too many spoilers away, but it’s a really exciting world.  

People should check out the show and see where it takes everybody.

 

Joe Winger: 

When you talk about the cast there’s a range of different names.

Any specific lessons you learned from any of the cast?

George Gallagher: 

There’s one scene in particular where my client’s brother ends up getting arrested. He’s looking at some serious charges and we have to go visit him and give him some reassurance and get more information about his case.

Both of the actors, Malcolm Xavier, who plays Malcolm on the show and Jalen Gilbert, who plays his brother were extraordinary. 

We shot in a visitation room in a police station and when this actor walked in, I felt like he was really in jail or in prison. 

The guy transformed.

I’d met him [before] and we rehearsed the scene and everyone’s nice and we’re in hair and makeup and shooting the crap and talking.  Then you get on set and it’s not the same human being, which is such a gift as an actor when you have.

It forces you to really respond and you’re just in the moment. The three of us had a really exciting dynamic and I thought it translated really well on film. 

It reminded me of things as an actor, which is if you believe it, if you really believe it, the audience will believe it too.  Everybody around you on that set will believe it. 

If you don’t. then it’s kind of luck of the draw and you’re hoping for the editor [and music score] to help you. 

If an actor is really meant to be an actor, and they’re worth their grain of salt, it comes from them living in this danger zone.  And this guy, he came out, he was dangerous. You felt like anything could happen.

He reminded me of a young Denzel Washington.

And Malcolm was also exceptional. It was impossible to not believe they were brothers. You could feel the affinity, but also the sort of rage that was brewing between the two of them. 

George Gallagher on-set

Joe Winger: 

That vibe helps inform your performance as well. It just makes the whole scene more alive and in the moment for you.

George Gallagher: 

Absolutely.  You just feel like you’re there with another human being having an experience and you forget you’re an actor and that you’re in a story and you just really like suspension of disbelief.

As actors, we get to live many lives, which is what I love the most about acting. 

Armani Ortiz really set the stage for that to happen to us. 

Also making it feel authentic and real. The art direction, the cinematography, every department was really on point. 

Joe Winger: 

You’ve played some really intense roles.  After a day on a set that heavy, as a human being, as an actor, how do you relax?

George Gallagher: 

That’s a really good question. A different film that I did, called “Altered States of Plaine” is about a guy who falls asleep and wakes up in different parts of the world. He doesn’t know why it’s happening to him and he resorts to drug induced insomnia to stay awake.

It’s very bizarre film and it balances a lot of psychological aspects. 

Sometimes in a role you do immerse yourself and you work to within an inch of your life.  [Afterwards] you come out and shake it off and sometimes you’ve got dings in the fender that aren’t going away.

But as an actor generally I just laugh and shake it off.  The camera eats all that stuff up, hopefully we all can shake hands and go out for a drink later on and bury the hatchet. 

Joe Winger: 

It sounds like on your current show Perimeter, it does have a more congenial vibe. 

George Gallagher: 

Absolutely. I’ve worked on two projects there [Tyler Perry Productions] now.  It’s one of the most positive environments you could ever step into as an actor. Tyler Perry Productions hires the very best of the best of people.

I remember in California walking on the Paramount [lot] for an audition and everybody looks so happy.  They had a twinkle in their eye.

[I mentioned it to a friend and they replied]  “They’re all winning the game.”

I was like, you’re right.  There is that gratitude, you get a job for that week.  You’re part of the 1%.  You’re very lucky. It’s a privilege.

Joe Winger: 

You’ve been outspoken about the future of Hollywood, digital storytelling, AI.  You’ve had publicly a very positive outlook on what the future looks like. 

George Gallagher: 

I don’t believe the human soul will ever be duplicated and replicated. 

I think they’re going to get interesting products and effects that are going to look really cool and fascinating, but there’s still going to be a storyteller that’s a human being behind that.

But I still think that writers, storytellers, actors, and people in the visual, there’s still going to need to be human beings manning this. 

There’s always going to be a need and a desire for communal experience. A human being telling stories and artists, but it is probably going to alter a lot.

The audience determines at the end of the day, it’s about what they want.

George Gallagher with actress Nikiva Dionne "A Heart for Christmas"

George Gallagher with actress Nikiva Dionne “A Heart for Christmas”

Joe Winger: 

Our audience is very food based, wine based, cocktail based, I’m not sure if you identify as a foodie.

What’s your favorite dish? What do you love to cook? 

George Gallagher: 

My pronouns are asparagus, broccoli, and spinach. [George laughs]

I love food. I’m big into real food, raw foods organically grown, supporting local farmers, salads greens. 

There was a dish that I used to make, sausage and pepper penne.  

I use turkey sausages because I like it a little healthier.  I would make it with fusilli because it soaks up the sauce better.  Getting the oils and the fats into the sauce, and then the fusilli just grabs it and soaks it all up, and then I would add almonds into that dish.

 

Maybe some spinach. Definitely have to have green peppers and some spicy peppers, bright colored rainbow diet.

If I cook it too much, then it’s a mess.  But I’ve gotten better at it over the years. It’s edible.

Joe Winger: 

You finished shooting “A Heart for Christmas” in Los Angeles. Can you talk about the movie and what you play?

George Gallagher: 

Absolutely. I just wrapped “A Heart for Christmas”. I play Dr. Carl, who’s really driven, sort of type A person who is engaged to the protagonist in the film, breaks it off early on and because he’s got his own sort of, he’s a quasi McDreamy meets McDouchey sort of doctor. A little bit of a God complex, and he’s quite pleased with himself.

It’s a Christmas film and it’s fun and has a lot of humor and charm. 

We shot for a few weeks in LA and all around Pasadena.  We got to experience Christmas in the summertime.

It should be out sometime before this Christmas.

Joe Winger: 

Anything in the future we should be looking for you? 

George Gallagher: 

On Netflix, the new film Six Triple Eight starring Kerry Washington, Oprah Winfrey, Dean Norris, and Sam Waterston.

That was also directed by Tyler Perry. 

I play a character named Levi who’s a business executive and it takes place around the Second World War. 

Part of the film was shot in Atlanta, some in Europe: England, Germany, all around the world.

It’s one of the biggest productions I’ve ever personally been involved in with a lot of great actors and had a terrific script. I think people are going to really like the story.

Joe Winger: 

You’ve made the unorthodox choice as an actor of leaving Los Angeles, having a family life somewhere else. What inspired that move?

George Gallagher: 

It’s been a blessing in so many ways I can’t even tell you. 

We live in a suburb of Atlanta north of the city.  Having my children be born in Los Angeles and being from the New York area, I’ve never not lived in a major metropolitan area.

You really just can provide a better quality of life for your family.  I moved here [from the New York area].  I heard Tyler Perry was quarantining and was going to keep production going.

I thought nothing stops that guy. Those are the kinds of people I want to work with. I said to my wife and family, “Let’s go to Atlanta. We can always come back to New York later.”

It’s just amazing.  It was like everything that I had wanted and planned for.

Very rarely in my life have everything unfolded exactly the way I’d hoped and envisioned it. But this was one of those situations and it’s an hour from New York.

It’s green, it’s beautiful, and people are friendly. You get great organic food and there’s farmers everywhere. We have, of course, Georgia peaches everywhere.

Joe Winger: 

As we wrap up any social media, any websites?  What’s the best way to follow you, find out more about you?

George Gallagher: 

Feel free to follow me on Instagram. It’s GeorgeGallagher7.  Facebook is George Gallagher

East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret

East LA ‘ Birrieria Chalio ‘ Serves Big Flavor Birria from Raul Luis Family Secret

One of East LA’s most popular restaurant serves Kings, Queens and Food Royalty.  You can get a taste if it too.

Raul Luis brings Flavor with East LA’s birria

Today’s conversation has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here

Joe Winger: 

We have a really special treat today. We’re talking with Raul Luis from Birria the restaurant here in East LA. We’re going to talk about family. We’re going to talk about flavor. We’re going to talk about how he creates these amazing dishes. And then we’re going to talk more about how you can have a bite and taste his the food from his restaurants.

Raul Luis, thank you for joining us today.

Raul Luis: 

Thank you for having me here. I’m very honored to be here speaking to you.

Joe Winger: 

What’s the most important message you want the audience to hear today?

Raul Luis: 

I think we can start talking about how Birria came to LA. How do we get it here? What caused that trigger to start selling the food here in LA? 

My dad was given a certain skill set, handed down to him to make birria.

Birria is chivo goat meat. He used that skill set back in Mexico. He came to the U. S. when he came over during the Bracero program. He was talking to his buddies and he told them he’s a Barriario. He doesn’t know how to cook birria. So they would ask him if he would cook that dish from because that dish was only traditionally eaten during those special once in a lifetime events, baptisms, quinceañeras, weddings.

So the common denominator in all those events was the birria. 

You went [to an important life event], you knew you were going to have birria. I tell people the story because I remember being small myself when I was young, that we wouldn’t eat meat too often because we were vegetarians, not by choice, but because of circumstance.

When someone was having a party, we said, “Wow, we’re going to eat birria today.” We knew we look forward to, we’re going to eat meat. It’s time. Let’s get ready to go eat some meat. Get ready, put on your Sunday clothes and go. When my father came to the U S People knew about him. They asked him to cook their dish for him.

When he cooked the meal for someone’s wedding, quinceanera, baptism, for their special occasion, he would cook extra. 

So his friends would come over. When his friends would come over, he would serve whatever portion it was, usually like a whole carcass of lamb, 50 pounds. And then there was some leftover, so he would feed his friends.

And he would tell the stories when he would feed his friends. His friends wouldn’t leave. They would stay there for hours and they would be talking and my dad was, “I gotta go do my Sunday [errands], my day off. We gotta go to our family.  They were there for hours and all their memories, all memories, special occasions.

Remember this? Remember that? And my dad said, “Man, what? Why are you talking? Why are you staying here so long? 

It was the food. 

He didn’t realize the time. It was the food that was triggering those special [memories], triggering their mind. 

They’re time travelers, they’re going back to other special events.

I tell people,  it’s those once in a lifetime events that are much more exponential, much more magnified because it was somebody’s wedding.  It was somebody’s baptism. 

That’s how it began, by cooking.

 

Joe Winger: 

Your father was an amazing person. Back in the early 1960s, back in Mexico, he’s working in a tiny little five chair restaurant in the Mercado before migrating here to the US.

What have you learned from him taking this huge life journey?

Raul Luis: 

I look back, how do the immigrants do this? How do they leave their country, leave everything behind? 

He had a small spot, maybe five people to sit there.  He would sell on the weekends. Business wasn’t that brisk. 

They were opening up a new spot, but they required a down payment to secure it. So he had to come to the U.S. so he could save up some money. 

They asked, does anyone know how to cook? Dad raises his hand. I’m a birriero. 

So he began cooking birria for the farm workers. He was limited because now he was out of his comfort zone.

He was no longer in Mexico. He didn’t have access to all the spices that he used back home. 

In the preparation of the different birrias, before they put the red adobe sauce, it’s white.

All the farm workers ate it up, but the people who were in charge wouldn’t eat it because it wasn’t easy on the eyes. People eat with their eyes. 

[So he changed his process]

Why don’t you add the red before? 

So, we marinated before we cook it, 

[The second change]

There wasn’t all the spices we needed, so the chef that was there helped them get new spices or tweak the recipe a bit.

That’s what happened.

You have aspirations, and dreams, as many immigrants.  They come to the U. S., make some money, go back.

He never went back. 

Once you plant roots, then it’s hard to go back to your country of origin. 

Joe Winger: 

Fast forwarding to the present day.  Your Birria in East LA is very popular.

What’s the most common dish at the restaurant?

Raul Luis: 

We’re known for Birria.   9 out of 10 plates will be the Birria. 

Sometimes we have new customers who want to try it but are hesitant.  I explain our 10-hour cooking process [to get them excited.]  Underground pits, cooking it with the mesquite wood to add that flavor.

The gaminess, the taste, our process, all that fun stuff, secrets.

Raul Luis ‘s East LA Birrieria Chalio most popular dish

Joe Winger: 

Can you walk us through the flavor and process? 

Raul Luis: 

It’s a 2-day process. You get the [goat] carcass, cut it up into pieces. 

The ribs, the neck bone, the French rack. There’s all these different cuts. Every single cut has a different taste profile and texture. So when you walk in, it depends on you. How dirty do you wanna get? 

Do you wanna get down and dirty?  You get the bones. 

I tell people the neck is the best because it’s so tender, so soft, not too much fat on it. 

If you’d like the nerve, then you get the ribs.

The flavor is amazing. In the bones, it’s amazing. 

There’s people who don’t like to deal with the struggling or getting dirty. So they go with the all leg meat. That’s the drier part.  It’s good, but it’s not. Not my first choice.

We cook it, we steam it, we marinate it, let it sit for about 24 hours and we put it into a our pressure cooker.

Part of the science is the way you stack it up, like a pyramid, and then they put firewood under it.  If you don’t stack it correctly, part of it won’t cook. 

You have to put it up a certain way to make sure that all the meat gets cooked properly. 

We take it out.  We’ve got to separate it so we can have all the different parts. Distinguish the leg from the neck bone from the ribs, put that aside. Then we put it in the oven so we can get like a slow roast, nice little crispy.  Tender on the outside, real soft on the inside.

The most important thing is the consommé. 

That’s the broth, we call it the “honey”. You can’t have it without the consomme. The birria isn’t birria without the consommé. That’s what gives it the flavor. That’s what takes it to the next level.

Some people say, “Oh, I had birria.”  No you didn’t.  That was a taco.

No, you’ve got to have it with the consommé.

The new movement with the birria, they dip the sauce. It’s the same concept, but I would like to think that our consommé is a little more intense, more flavorful, because we use the broth from the goat and from the mince that it distills.

So it’s really flavorful. You got to try it. 

East LA Birrieria Chalio from Raul Luis – A Family Secret

Joe Winger: 

You have a deep family history, you have a cultural history. Obviously food is part of that history. Can you talk a little bit about the cultural value and the meaning behind Birria and why it’s important to you?

Raul Luis: 

I tell people it’s made to feed kings and queens.  How? 

Because in our region, Central Mexico, the birria is eaten by most of the population in Mexico.  About 85-90% are Catholic. 

So one of the first steps when a child is born, they take them to the church and that’s where he becomes a king.

They baptize them. They have a festivity. There’s a party going on.

Then the second phase is they feed the Quinceaneras. 

That’s a rite of passage where you go from childhood to adulthood for the girls. So now you feed the princesses. 

The next step is when the lady gets married, she’s the queen.

All three of those things, traditionally, was birria. 

That’s the only thing that was in common.  That helped people look back to those special occasions. When people eat the birria, they go back to that once in a lifetime event. 

It’s time traveling for them. 

It’s the memories. 

Fast forward to when we came to LA, the parents would bring their kids, [and now their kids say] ”I used to come here 20 years ago. My dad used to bring me when I was a kid.”

So that’s what it does. It brings the family together. 

Raul Luis Battles Fast Food Giants …and Wins (kinda)

Joe Winger: 

You mentioned some fast food places now working within the same cuisine.  Rubbing you the wrong way.  

Raul Luis: 

Yeah, it’s fascinating how many people called me [about it].

Del Taco and a few other places that were selling birria, but they’re not selling it the way it’s supposed to be. That’s wrong. At first I was a little worked up explaining that they’re missing the point here.  What it means to the people from back in Mexico. 

But there’s always a silver lining. Now the dish is mainstream. 

I would have never been able to do that. These guys with these big budgets are able to cross over and speak to different generations, different ethnic groups.

Before, when we first opened up our restaurant. [Everyone would ask]  “What’s it called? What is that?  I don’t know what that is.”

Now people know when before they didn’t. 

So I give them credit for being able to make people aware and bringing attention to this dish. 

I see myself as the missing link. I’m the one that’s going to fill in the gaps to tell what the dish really means, what significance it has, what historical cultural value it has.  That’s what I’m doing with our YouTube channel at Birria World.

East LA Birrieria Chalio leads the Birria Movement

Joe Winger: 

Let’s talk about the Birria movement. Everyone says you are the leader.  What does the future of Birria look like in East LA and in the country itself?

Raul Luis: 

In a perfect world, everybody would switch over from beef to goat, which is actually one of the most eaten meats across the world.

If you go to the Middle East or China, they eat that dish.  Here in the U. S., it’s not as popular. 

Introducing them to the dish so they can try out the different textures, different profiles. They can see that there’s another option. 

I source from a vendor in Texas.

The meat we use is paleo certified. It’s halal, all this special stuff. Probably a little more nutritional than beef.

There’s more taste, more flavors in the meat. 

My job is to go out there and have people be aware that [this] exists. 

There’s potential growth across the US to be provided for different ethnic groups and different generations of people.

Joe Winger: 

You’ve had world-famous food stars visit you.

Raul Luis: 

Anthony Bourdain came to our LA location.  I guess he saw something before everybody else did and realized it was a special dish. 

The second person was Jonathan Gold.  He was a writer for the LA times. He wrote beautiful articles on us.  He also saw what the dish meant to our community. 

They gave it a little approval. Come on, try it. Take your turn. I’m sure you’ll enjoy it. I’m sure you’ll be back

 

Joe Winger: 

Raul Luis with his Birria restaurant in East LA. Tell us all the ways that our audience can find you and learn more about you.

Raul Luis: 

They did a documentary, “Mexi Papa: Chronicles of Birria” on YouTube.  That’s just the basic history of how Birria got to LA and the US.

Then you can go to Birria World on YouTube.  We do a birria tour, going to different restaurants, we showcase how they cook it, why it tastes different, how it’s served differently in certain regions. 

On Instagram, you can go to Chalios Birria for my Texas location and East LA Chalios Birria Instagram.

Then on Facebook, it’s a Chalios Seminary.

 

 

LA Celebrates More Years of Good Food at the Bowl: Hollywood Bowl Extends Agreement with Sodexo Live! and the Lucques Group Through 2034

LA Celebrates More Years of Good Food at the Bowl. Hollywood Bowl Extends Agreement with Sodexo Live! and the Lucques Group Through 2034

Sodexo Live!, the leading hospitality partner to the world’s most iconic venues, announced a long-term, milestone extension with the Hollywood Bowl.

Sodexo Live!, in tandem with the Lucques Group, curates the renowned Hollywood Bowl Food + Wine program that delights music fans with gourmet summer supper menus, extensive wine lists and a best-in-class picnic box program that’s become a quintessential part of the experience.

suzanne goin & caroline styne | photo credit suzanne lanza

Since its opening in 1922, the Hollywood Bowl has been the premier destination for live music in Southern California, serving as the summer home of the LA Philharmonic under the iconic silhouette of its concentric-arched band shell.

“Securing this long-term partnership and commitment will ensure we continue the time-honored tradition of premier picnicking and dining at the Bowl, while also providing concert-goers with enhanced choices and a commitment to quality ingredients and menu choices,” said Laura Connelly, General Manager, Hollywood Bowl.

“We know the future is bright for the Food + Wine program,

and we look forward to continue working alongside Sodexo Live!

and the Lucques Group.”

Laura Connelly

Hollywood Bowl.

General Manager

“We’re honored to be entrusted with such a world-renowned entertainment venue,” said Belinda Oakley, CEO, Sodexo Live!. “Our entire team, working in lockstep with Suzanne and Caroline, looks forward to crafting unique and immersive dining experiences that redefines the standard for hospitality in outdoor entertainment venues.”

Dining at the Bowl

The Hollywood Bowl Food + Wine team is a vital part of the Bowl’s in-person gastronomic experience, which includes:

  • Pre-order box seat dinners or picnic boxes to enjoy in the Bowl’s beautiful picnic areas

  • Mobile ordering available from anywhere at the entirely cash-free venue

  • On-site marketplaces that feature a wide selection of options to build the perfect picnic, including plentiful beer, wine and non-alcoholic beverages

  • The South LA Cafe which serves coffee and more in the Plaza Marketplace

  • Street Food stands that serve a range of offerings from LA’s diverse foodscape, including tacos, all-beef hotdogs, vegetarian and vegan friendly fare, Magpie’s softserve, pizza, burgers, BBQ, popcorn, and more

Full-Service Restaurants

The Bowl also features three beautiful restaurants to enjoy a sit-down meal brought to life by Suzanne Goin and Caroline Styne.

Ann’s Wine Bar: Inspired by Suzanne and Caroline’s local a.o.c restaurant. Ann’s Wine Bar features a wide selection of Caroline’s favorite new- and old-world wines, all paired with Suzanne’s signature small-plates menu and a.o.c favorites.

the backyard: Two giant wood-burning grills are the focus of this farmers’ market-driven restaurant featuring grilled fish, chop, steaks, and plenty of vegetables.

Lucques at the Circle: This exclusive fine-dining experience is for Pool Circle ticket holders, with a seasonal three course, prix fixe menu and exceptional wine list styled from Suzanne and Caroline’s award-winning first restaurant Lucques.

Green Initiatives

Further, to affirm the Hollywood Bowl as one of the World’s Great Natural Amphitheaters and a leader in sustainable business practices, the Food + Wine program commits to: using 100% biodegradable food-service items, pledging to source a high amount of food from local vendors and farmers, donating excess food to community food banks and diverting food waste from the landfill and into compost instead.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music. For a century, the Bowl has been a Los Angeles County public park, operated in collaboration with the LA Phil to welcome visitors from all over the world. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. This past February, the Hollywood Bowl was also awarded the Outdoor Concert Venue of the Year award at the 35th Annual Pollstar Awards, an honor bestowed 16 previous times, as well as Top Amphitheater prize at the 2017 and 2018 Billboard Touring Awards.

For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. hollywoodbowl.com 

About Sodexo Live!

Sodexo Live! manages prestigious convention, cultural, and sporting venues and major events all over the world. With 40,000 employees and 500 sites, Sodexo Live! offers clients a range of bespoke catering, sales, and event management services, helping to transform the consumer experience into unforgettable memories.

Sodexo Live! commits to unlocking customers’ full potential while favoring local communities. Sodexo Live! contributes to the success of prestigious events such as Royal Ascot, the Tour de France, the Rugby World Cup and soon the Paris 2024 Games, and showcases exceptional venues such as the Eiffel Tower Restaurants, Bateaux Parisiens, Yachts de Paris, the Royal Academy of Arts in London, the Museo del Prado in Madrid, Hard Rock Stadium, the Scottish National Gallery, and the Hollywood Bowl in Los Angeles.

Scroll to top