Perry’s Fine Wines & Liquors Opens in Palm Springs to Celebrate 90 Year Anniversary for Perry’s of Provincetown
Perry’s, the multi-award winning wine & liquor store, based in Provincetown, Cape Cod, MA, is thrilled to announce the official Opening of Perry’s Fine Wines & LiquorsPalm Springs.
Perry’s Fine Wines & Liquors opens in Palm Springs
This exciting expansion marks a significant milestone in the history of Perry’s, as they bring their unique combination of service, selection and community commitment, that has made Perry’s a beloved institution in Provincetown, to the vibrant community of Palm Springs!
Photo Credit: Oscar Flink
The year 2024 is not just another year for the Perry’s business; it marks 90 years since Bert Perry first opened the doors of his eponymous store in Provincetown, Cape Cod, MA. A pillar of the Provincetown community, Bert was known for his warmth, character and integrity, and ran his store for over 50 years.
Cuvee Helltown, Perry’s Fine Wines & Liquors Opens in Palm Springs // Photo Credit: Oscar Flink
Over the years since, successive owners have built on his legacy to create the much-loved, award-winning business it is today.
Photo Credit: Oscar Flink
Charlie Greener and Billy Marshall, the current owners of Perry’s, bring their own unique story to the business’ legacy. The couple met in 2004 as crew members on a round-the-world sailing race, and during a stop in Boston at the end of the leg from Cape Town, South Africa, they were introduced to Provincetown. Captivated by the town’s stunning natural beauty and welcoming community, they returned year after year, drawn by the sense of joy and escape that the town offered.
Being passionate about wine
Being passionate about wine, the Perry’s store quickly became their first stop whenever they arrived in Provincetown, drawn in by the service, the selection and community spirit of the business.
“For us, so many of the best moments in Provincetown were made more special by a glass of something magical in hand, and Perry’s played a significant role in those experiences,” says Charlie.
Photo Credit: Oscar Flink
In 2019, after successful global careers in marketing and management consultancy, Charlie (who grew up in the UK & who is now a US citizen) and Billy (born in Venezuela to Mexican and American parents, and who also holds UK citizenship) left their then-home in Mexico City to embrace their long-held passion for wine, and the opportunity to live full-time in Provincetown by taking over Perry’s.
Over the following years of managing and growing the Perry’s business, Charlie and Billy noticed that many of their Provincetown customers also spent significant time in Palm Springs. These loyal customers often urged them to bring Perry’s unique offering to California, seeking to enjoy Perry’s exceptional service year-round, on both coasts.
Upon visiting Palm Springs, Charlie and Billy fell in love with the city’s history, architecture and lifestyle. Though nearly 3,000 miles separate Provincetown and Palm Springs, their similarities —a spirit of escapism, community and the pursuit of the good life – are striking, all of which made Palm Springs the perfect choice to expand the business to.
As Perry’s celebrates its 90th anniversary, the opening of Perry’s Fine Wines & LiquorsPalm Springs represents the continuation of a journey that began nearly a century ago of three guiding principles: service, selection, and community.
Service:Perry’s prides itself on offering knowledgeable, friendly advice in a warm, inviting retail space that feels like home. Every detail—from the selection of wines to the tissue paper wrap as you open a case—is designed to make customers feel like family. With this ethos in mind, they run their home delivery service themselves (not via third parties) to ensure a seamless, high-quality experience for customers from the store to their door.
Selection:Perry’s carefully curates a world-class collection of products. From Armenia to Australia, Paso Robles to Piedmont, well-known brands to hidden gems, from $11 to $2,900, and everywhere in-between, Perry’s ensures that there’s something for every palate, occasion, and budget. As well as wines & liquors, the store offers a hand-picked selection of cheeses, charcuterie, fresh grill-ready meats, and much more.
Community: Wine brings people together, and Perry’s is committed to being an integral part of the communities it serves. Perry’s has a longstanding tradition of supporting local organizations, particularly those in the arts, contributing to the vitality of the year-round community.
“How Perry’s first made us feel as customers still guides us today, as the business evolves and grows,”
Billy Marshall.
“Our mission remains simple: to add joy to life’s special moments. Through our focus on service, selection, and community, we see ourselves as purveyors of joy—the joy of being together, the joy of elevating meals and experiences, and the joy of discovery.”
Dairy-free, plant-based: OATRAGEOUS Oat Milk Liqueur from the Makers of Misunderstood Whiskey Co.
OATRAGEOUS Oat Milk Liqueur proudly announces the launch of its innovative, dairy-free cream liqueur line, setting a new standard in the cream liqueur category. Crafted with the highest quality ingredients, OATRAGEOUS offers a plant-based alternative that is free from dairy, gluten, lactose, high fructose corn syrup, artificial sweeteners, and seed oils.
OATRAGEOUS is proudly the first portfolio of Oat Milk Liqueurs to hit shelves in the United States.
“We couldn’t be more excited to share OATRAGEOUS with the world,”
JD Recobs
Co-Founder of OATRAGEOUS.
“There are a lot of consumers out there who want to enjoy cream inspired products but are limited by dietary restrictions, lifestyle choices, or simple taste preferences.”
OATRAGEOUS will debut three core SKUs this fall: Coconut, Espresso, and the world’s first Dairy-Free Bourbon Cream (14% ABV).
OATRAGEOUS Oat Milk Liqueur is designed for those who seek indulgence without compromise. OATRAGEOUS delivers a light, smooth, and creamy experience while boasting less sugar and fewer calories versus traditional cream liqueurs. The expressions are crafted with 100% sustainably sourced, non-GMO oats, smooth bourbon whiskey and real ingredients.
“We are thrilled to be able to open doors for consumers by giving them delicious, dairy-free options that are produced transparently and made with significantly less sugar compared to what is currently available on the market,” added Co-Founder Chris Buglisi.
While OATRAGEOUS is best enjoyed simply chilled or over ice, the products are a great base for dairy-free alternative cocktails such as the Dairy-Free Espresso Martinis (or EspressOAT Martinis) and Dairy-Free Pina Coladas!
“We aspire to create exceptional products that prioritize both people and the planet,” said Emily Recobs, Co-Founder of OATRAGEOUS. “With a commitment to sustainability, we carefully craft every bottle using clean, high-quality ingredients, keeping the environment in mind every step of the way.”
Key Features:
Bourbon Based Cream Liqueur: Made with premium bourbon whiskey; distilled at the historic old Seagrams distillery by Ross & Squibb Distillery (MGP) in Lawrenceburg, Indiana.
Dairy-Free and Gluten-Free: Perfect for those with lactose intolerance, choosing a dairy-free lifestyle and with gluten sensitivities.
Plant-Based & Vegan-Friendly: A delightful option for those following plant-based diets.
Made With Clean Ingredients: No seed oils, high fructose corn syrup or artificial sweeteners. Kosher.
Less Sugar & Calories: OATRAGEOUS contains 30% less sugar & calories than the leading cream liqueur brands. Proudly only 100 calories per 1.5 oz serving.
Sustainably Sourced: Committed to environmental responsibility, using non-GMO oats.
Transparently Produced: The company proudly discloses nutrition facts on their website.
Core SKUs:
Coconut (14% ABV) – A tropical delight with the smooth, creamy taste of real coconut.
Espresso (14% ABV) – A rich, bold flavor infused with the essence of Arabica espresso.
Bourbon Cream (14% ABV) – A classic, luxurious blend of small batch bourbon whiskey and dairy free oat milk cream.
Availability and Pricing: OATRAGEOUS will retail at $27.99 and be available for sale nationally online (www.drinkoatrageous.com) and in liquor stores in select markets including: FL, MA, NJ, NY, and TX.
About OATRAGEOUS Oat Milk Liqueurs OATRAGEOUS Oat Milk Liqueur was created to bring fun, innovative dairy-free cream liqueurs to the world with a focus on quality and sustainability. OATRAGEOUS is a brand of Buglisi Recobs Group, also owner of Misunderstood Whiskey Company, a NJ based innovative whiskey brand delivering approachable spirits to its customer base which includes its Ginger Spiced Whiskey and America’s Original Dairy Free Oat Nog seasonal release.
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Temecula’s Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Leoness Cellars, a celebrated winery and restaurant in the picturesque Temecula Valley, has once again been honored for its exceptional winemaking prowess.
Leoness is a Temecula must-visit destination for wine lovers
In the latest review by Wine Enthusiast, six of its selections earned impressive 90+ point scores, further cementing Leoness as a must-visit destination for wine lovers.
In addition, Leoness Cellars’ restaurant was recently ranked in the top five best winery restaurants in the nation by USA Today, which has been praised for its stunning Temecula Valley setting and culinary team that masterfully fuses French cooking techniques with modern Californian cuisine to create a diverse menu designed to pair beautifully with its award-winning wines.
Temecula’s Leoness Cellars also ranks Top Five Best Winery Restaurants based on USA Today
These recognitions serve as a continued testament to Leoness’ unwavering commitment to producing wines of the highest caliber while delivering a fine dining experience for visitors from around the world.
Leoness Cellars’ six 90+ point wines include:
2021 VS Syrah Alessandro Vineyard, Summit Block (92 points) – This Syrah stands out with its intense flavors and remarkable aging potential. Wine Enthusiast writer-at-large, Matt Kettman notes, “Baked fruit and woodspice on the nose, with hickory smoke and rich berry flavors on the palate. Ideal for cellaring until 2039.”
2021 VS Syrah Alessandro Vineyard, Foundation Block (92 points) – Celebrated for its complexity, this wine offers a deep blend of rich fruit and earthy notes. Kettman describes it as featuring “roasted fig, black plum, and fig flavors, heavily spiced with nutmeg, clove and allspice.”
2021 VS Syrah Dragon’s Den Vineyard (92 points) – Known for its bold flavors and smooth, lingering finish, this Syrah boasts “Cabernet-like aromas of pepper, cocoa, and dried berry, with charred plum and berry flavors complemented by bay leaf and anise,” according to Kettman.
In addition to these standout selections, three other wines have also achieved critical acclaim but are currently sold out: The 2021 Signature Series Grande Mélange (91 points) captivated with its balanced ripe berries and subtle spice
The 2021 Signature Series Eloquent (90 points) showcased Leoness Cellars’ artistry with its rich, silky texture and refined barrel notes.
Finally, the 2021 Signature Series Syrah (94 points) was celebrated as a collector’s item, praised by Wine Enthusiast for its rugged, earthy aromas and complex flavors.
In addition to its success with Wine Enthusiast, Leoness has also earned the distinction of ranking number five in USA Today’s 2024 list of Best Winery Restaurants in the United States.
The Restaurant at Leoness Cellars has risen in prominence not only for its award-winning wines but also its “stunning views of both the vineyards and surrounding mountains, creating the perfect backdrop for dining and drinking.”
USA Today describes The Restaurant at Leoness Cellars as a culinary gem, where seasonal fare, such as wild mushroom risotto and grilled local yellowtail, are expertly paired with Leoness Cellars’ wine selections, creating an unparalleled dining experience. The accolade highlights the winery’s commitment to excellence in both winemaking and hospitality.
“We are honored to receive these prestigious accolades from both Wine Enthusiast and USA Today,”
Rebaux Steyn
CEO and co-founder of Temecula Valley Winery Management and owner of Leoness Cellars
“Crafting exceptional wines and creating unforgettable experiences for our guests is the cornerstone of what we do. We are proud to be recognized for our achievements in both areas.”
As Leoness Cellars continues to garner recognition for its exceptional wines and dining experiences, guests are invited to explore all that the winery has to offer.
Whether through guided wine tours, educational tastings, dining or weddings and special events, Leoness Cellars delivers the perfect wine experience in the heart of Temecula Valley.
ABOUT LEONESS CELLARS: Founded in 2002, Leoness Cellars is a prestigious winery and restaurant situated in the scenic Temecula Valley of Southern California. Renowned for its exceptional wines and innovative approach, Leoness Cellars offers a rich array of experiences, including guided wine tastings, immersive vineyard tours, a vibrant wine club membership program and engaging wine education sessions.
Guests can savor a unique dining experience at the top-rated Restaurant at Leoness, which features a sophisticated blend of French cooking techniques and modern Californian cuisine curated to create a diverse menu that pairs beautifully with its wines. The estate also serves as an elegant venue for weddings and special events, providing an unparalleled setting for creating unforgettable memories.
Discover more about Leoness Cellars and its offerings by visitingwww.leonesscellars.com.
Yama Sushi Marketplace, LA’s best kept secret, celebrates 40 years
This June 2024, Yama Sushi Marketplace, a rare gem in Los Angeles will celebrate 40 years of the freshest Sashimi and Sushi Angelenos have come to crave and if possible, keep a secret.
“Please don’t tell anyone about this store” whispers one customer while another admits that “It is just not right to gatekeep this any longer!”
https://www.facebook.com/yamaseafoodla
In June 1984, Kenzo Yamada and his wife Nobuko opened Yama Seafood on Las Tunas Drive in San Gabriel.
After many years working as a fish power broker in Los Angeles, Kenzo Yamada or “Yama San” decided to open up his own shop where because of his contacts, was always assured the freshest and best cuts of fish when he visited the fish market every morning.
Today, these same fish companies provide Yama Sushi Marketplace with the freshest fish from all over the world, delivered daily.
https://www.facebook.com/yamaseafoodla
The network of Japanese sushi specialists is quite impressive and Yama san knew them all, from Nobu Matsuhisa (Nobu Restaurants), Katsuya Uechi (Katsuya Sushi) and Kazunori Nozawa (Sugarfish and Kazunori).
No doubt that Los Angeles was ground zero for Sushi in the USA
There is no doubt that Los Angeles was ground zero for Sushi in the USA, especially with the guidance of Noritoshi Kanai of Mutual Foods (Japanese Food Distributor who introduced Sushi to the American palette).
Although through the years, many larger Japanese Super Markets began to grow in Los Angeles, Yama Seafood stayed true to form, giving customers personal service to choose the freshest cuts of Salmon, Yellowtail, Blue Fin Tuna as Yama San would personally slice each serving of sashimi for the customers.
https://www.facebook.com/yamaseafoodla
Nobuko San, his wife, would run the front and cook the most delicious side dishes for customers, and customers were always given a bag of ice to keep the fish nice and cold.
One of Yama’s first employees, Enrique Moreno (“Kike San”) became Yama’s right hand man, and helped create the now famous Yama California Roll. “We wanted something special with the correct balance of filling, texture and rice”.
https://www.facebook.com/yamaseafoodla
Last year, in 2023, the Los Angeles Times recognized Yama as having LA’s Best California Roll, and still today, customers line up at Yama for this special sushi. It is true that customers would literally fight over the last California Rolls in the fridge as two customers famously played a tug of war with the last California Roll Sushi as it went flying into the air and spilled on to the floor.
Yama Seafood was San Gabriel’s “Best Kept Secret”
Although Yama Seafood was San Gabriel’s “Best Kept Secret,” many customers through the years heard about Yama and still to this day travel across state lines to grab the Yama Sashimi and Sushi.
Yama San was a fixture in San Gabriel as many customers had a very close and personal relationship with him as he was always very generous with his support of the community.
In May 2021, Yama San decided it was time to pass the torch, and the Kohno Family of San Marino, stepped in to take over this precious gem.
“The actual interview took 6 months”
Scott Kohno
the CEO of EJL Entertainment
Yama San wanted to make sure that he could trust the next generation to maintain the quality and vision that he firmly established in San Gabriel.
With Scott’s extensive background in retail and food throughout the USA and Asia and his family’s experience in finance, marketing and operations, the store was gradually upgraded, and an expansion plan of the new Yama in West LA (opened 2022) and a brand new Yama in K-town (September 2024) commemorates an exciting time for the Yama Sushi Marketplace brand.
Today, Yama Sushi Marketplace has been named the “Adult Disneyland” by one of Yama’s customers as it transcends just a typical market or restaurant.
From the freshest sushi prepared by sushi chefs on the hour every hour, to the largest selection of Sake, curated by Scott’s wife, Wendy a Kikisakeshi (Sake Sommelier) Yama has something for everyone. Unique Shoyu (soy sauce) with Matsutake mushrooms, fresh wasabi, party platters including the new Temaki Time Hand Roll Party Platter and unique gifts and kitchen goods from Japan make the shopping experience second to none.
Whether it is the monthly sushi making or sake tasting classes or the cute Japanese stationery products, Yama is a store that is truly a feast for the eyes (a customer literally walked into to the store with her eyes shielded so she would not be tempted by Yama’s Specialty Gift Table. “I just want sushi today and cannot get distracted by these tempting Japanese gifts!” she insisted. A West LA Father holding the hand of his 4 year old daughter commented “thank you so much for bringing this store to West LA. My daughter and I love Yama and it is now our Friday Night Date Night!”
To commemorate Yama’s 40th milestone, Yama will feature special events during the entire month of June, including retro nostalgic dishes from 40 years ago, mystery grab bags, special 40th anniversary merchandise and the festivities will conclude with the June 29th 40th Anniversary Celebration featuring a Blue Fin Sashimi Cutting Demonstration and Japanese Taiko Drummers.
Yama Seafood LA is a Japanese sushi marketplace
Yama Seafood is a Japanese sushi marketplace with 39 years of history in the San Gabriel Valley. They specialize in offering authentic Japanese meals that customers can enjoy at home, including a variety of party platters.
Both of their stores (San Gabriel and West LA) feature a unique selection of imported Japanese products, snacks, sake and beer, carefully curated and seasonally refreshed by their dedicated team. Additionally, they cater to diverse dietary preferences with grab-and-go items like Chicken Katsu, Somen Salad, and an assortment of Vegan Sushi options under our special brands, Sushi With Attitude and Vegan Sushi With Attitude.
This combination of tradition, quality, and variety makes Yama Seafood (Sushi Marketplace) an ideal destination for anyone seeking an authentic Japanese culinary experience.
For more information, to order online or for grand opening & anniversary celebration activities please visit: https://www.yamaseafoodla.com
Oregon, Chicago, North Carolina and much more! Traveling? Discover Greatest Hotels Ever from Fifty Grande
Travel magazine Fifty Grande recognized 50 hotels for its first ‘Greatest Hotels Ever’ awards, nominated by readers.
Hotels had to meet two criteria to secure a nomination; they had to be located in the United States and needed to average a rate of under $350 per night.
“This collection of hotels reflects the adventurous spirit and eclectic interests of our Fifty Grande community,”
Chris Walsh
Editor-in-Chief
The chosen hotels offer an array of interesting amenities and thoughtful guest experiences. This carefully curated selection celebrates the best in affordable tourism, highlighting exceptional accommodations that redefine the travel experience without breaking the bank.
Crazy Water Hotel, Mineral Wells, Texas
The Greatest Hotels Ever are:
Northeast & Mid-Atlantic
The Asbury, Asbury Park, N.J. The Dean Hotel, Providence Hotel Zena, Washington, D.C. The Lincoln Hotel, Biddeford, Maine Oak Bluffs Inn, Martha’s Vineyard, Mass. The Schoolhouse Hotel, White Sulphur Springs, W. Va. TWA Hotel, New York The Verb, Boston Woodstock Inn and Resort, Woodstock, Vt.
South
Crazy Water Hotel, Mineral Wells, Texas Emeline, Charleston Flophouze, Round Top, Texas Grand Bohemian Lodge, Greenville, S.C. Graduate Nashville, Nashville Hotel San Jose, Austin Hotel Tupelo, Tupelo, Miss. Kimpton Overland Hotel Atlanta Airport, Atlanta The Pontchartrain Hotel, New Orleans The Reserve at Hot Springs, Hot Springs, Ark. The Vendue, Charleston
Ace Hotel Palm Springs, Palm Springs
West
Ace Hotel Palm Springs, Palm Springs ‘Alohilani Resort Waikiki Beach, Honolulu Best Friends Roadhouse and Mercantile, Kanab, Utah The Eddy Taproom & Hotel, Golden, Colo. The Edgewater Hotel, Seattle Grouse Mountain Lodge, Whitefish Hotel Chaco, Albuquerque Hotel Figeroa, Los Angeles Hotel Max, Seattle Hotel McCoy, Tucson Hotel Zetta, San Francisco McMenamins Kennedy School, Portland, Ore. The Pearl Hotel, San Diego Shore Lodge, McCall, Idaho Urban Cowboy, Denver The Venetian, Las Vegas Wyoming Inn, Jackson Hole
21c Museum Hotel, St. Louis
Midwest
21c Museum Hotel, St. Louis Bottleworks Hotel, Indianapolis The Brown Hotel, Louisville Hotel Donaldson, Fargo Hotel Millwright, Amana, Iowa Hotel on Phillips, Sioux Falls The Junto, Columbus Kinn Guesthouse, Milwaukee Magnolia Omaha, Omaha Palmer House, Chicago The Siren Hotel, Detroit Union Station Hotel, St. Louis Viceroy Hotel, Chicago
The survey was conducted September 4 – 25, 2023 and the results were based on 1825 respondents.
AOC Brentwood Presents La Festa Della Donna with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren on 3/11
La Festa della Donna is coming to Brentwood!
Caroline Styne and Suzanne Goin have invited Italian Winemakers Mariarita Grasso, Alice Bonaccorsi and Restaurateur/Author Shelley Lindgren to celebrate the Italian Festival of Women benefitting Regarding Her on Monday, March 11.
AOC Brentwood Presents La Festa Della Donna March 11 with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren
Join these five talented women and enjoy Suzanne’s Italian-style specials and flights by the winemakers curated by Caroline Styne.
In celebration of the Italian Festival of Women in March, Restaurateur Caroline Styne and Chef Suzanne Goin present La Festa della Donna on Monday, March 11, 2024, at AOC in Brentwood.
Join these five talented women and enjoy Italian-style specials
The Festa della Donna is an Italian tradition observed yearly on March 8, coinciding with International Women’s Day.
It serves as a tribute to the remarkable contributions of women in social, economic, cultural, and political spheres. Central to the celebration is the custom of presenting women with yellow mimosa flowers, revered as emblems of resilience, beauty, and elegance. Festivities encompass various activities, including gatherings to honor women’s accomplishments and advocate for their continued pursuit of equality and recognition. The Mimosa flower has symbolized the Festa della Donna in Italy since the 1940s, symbolizing affection and appreciation when gifted to women.
Caroline is curating flights of wine from these two Sicilian winemakers as well as Lindgren’s own Tansey Wines, and Suzanne is creating specials to complement them. 10% of wine flights and menu special sales will benefit Regarding Her programs. All five women will be present to meet guests. Local bookseller Now Serving will be on hand with copies of Shelley’s book, and A.O.C. will offer a selection of the featured wines for retail purchase.
Suzanne’s menu of specials inspired by Shelly Lindgren and Nate Appleman’s A16 Cookbook is listed below; select photos of the winemakers and vineyards HERE; photos courtesy of A.O.C.
La Festa della Donna
menu of specials inspired by
Shelley Lindgren and Nate Appleman’s A16 COOKBOOK
Monday, March 11, 2024
A16 ANTIPASTO: liver terrina with marinated olives, giardiniera,
crostini, and assorted cured meats $26
roasted asparagus with walnut cream and pecorino tartufo $24
paccheri with fresh sardines, olives, capers, and breadcrumbs $27
braised halibut with pistachios, preserved meyer lemon, and capers $32
pork loin spiedino with pine nut, garlic, and currant soffritto $28
short ribs alla Genovese MP
potato torta with mozzarella, prosciutto, and pecorino $18
walnut and chocolate semifreddo with chestnut shortbread $18
Azienda Agricola Filippo Grasso is a fourth-generation family-owned winery nestled on the north side of Mount Etna in Sicily. Since 2006, they’ve been crafting their own wines. Situated in Contrada Calderada, their vineyards thrive on soils rich in large volcanic rocks, capturing and retaining the sun’s warmth, shielding the vines from chilly mountain nights. With six hectares devoted to native Etna grapes like Carricante, Catarratto, Minella, Nerello Mascalese, and Nerello Mantellato (also known as Cappuccio), Filippo Grasso embodies a deep commitment to the region’s grapes, aiming to faithfully translate Etna’s terroir into every bottle. Their unoaked wines reflect the purity of these indigenous varieties. Beyond vineyards, the estate cultivates olive oil from 100 century-old trees and boasts diverse flora, fostering biodiversity for healthier vines. While not certified organic, the winery operates daily with reverence for nature. As they refine their craft, the Grasso family eagerly anticipates sharing their Etna wines with a broader audience.
ABOUT AZIENDA AGRICOLA ALICE BONACCORSI:
The story of Bonaccorsi Winery begins in Valcerasa, the Cherry Valley, where Alice’s father’s vineyard was situated on Mount Etna’s eastern slope, yielding their flagship wine, Valcerasa. Today, they operate in Randazzo, on the mountain’s northern side, having relocated to Croce Monaci in 2000, where they’ve expanded their land from 3 to around 18 hectares over two decades. Committed to organic practices, Bonaccorsi is ICEA certified, prioritizing biodiversity, maintaining natural vegetation, and preserving fruit trees for ecological balance. Their vineyards boast 80-year-old plants, cared for using copper-based sulfur, ensuring grapes are free from chemical residues and rich in natural yeasts vital to winemaking. In the cellar, they embrace a natural approach, eschewing chemical additives. The infusion of fresh, innovative ideas from their daughters is pivotal, invigorating Bonaccorsi with new energy while preserving its distinctive coherence.
ABOUT SHELLY LINDGREN:
Shelley Lindgren is the wine director and owner of San Francisco’s Italian restaurant A16, which has locations in Oakland, California and Tokyo, Japan. In February 2024, she opened La Pala – serving pizza al taglio and panini from San Francisco’s Ferry Building. She has received the James Beard Award for Outstanding Wine Program; has received the 2023 Slow Wine Fair Award for Best Selection of Good, Clean, and Fair Italian Wine; and has been knighted by the Italian government, receiving the prestigious “Cavaliere dell’Ordine Della Stella Italia” (Dott.ssa) distinction for her professional dedication to Italian wine. Shelley’s third book, Italian Wine – The history, regions and grapes of an iconic wine country was recently released and available internationally. Shelley’s work has been featured in The Wall Street Journal, Food & Wine, Punch, San Francisco Chronicle, and many other publications. Shelley started a winery called Tansy Wines in 2021 with Kitty Oestlien – inspired by Italian varietals of Northern California as well as Pinot Noir and an upcoming Cabernet Sauvignon all from organically grown, single vineyards. She served on the board of La Cocina, the Guild of Sommeliers, and Slide Ranch and is a member of Les Dames d’ Escoffier. She lives in San Francisco with her husband and two sons.
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
Horror Movie Night Cookbook written by Richard S. Sargent
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.
Tell me what you like. And if you host your own, tag me in that sort of stuff. I’d love to see how your recipes come out, what you would change. I’d love feedback. If you do try any of this, please contact me online and let me know what you liked and what you didn’t.
Brooke Shields, Sutton Foster, Darren Criss, Tituss Burgess and More Will Headline Broadway and Vine’s 2023 Concert Series In Napa Valley
Broadway and Vine, a nonprofit organization bringing the best of Broadway to the best of Wine Country, kicks off its summer season on Tuesday, June 27
with Emmy Award and SAG Award nominee Tituss Burgess (TV: “Schmigadoon,” “Unbreakable Kimmie Schmidt,” Broadway: Jersey Boys, Disney’s The Little Mermaid) at Tre Posti Vineyards in Napa Valley.
The vineyard concert series will continue throughout the summer with Golden Globe, SAG, and Emmy Award Winner Darren Criss (TV: “The Assassination of Gianni Versace,” Broadway: American Buffalo, Hedwig and the Angry Inch, How to Succeed in Business…) at Carneros Resort’s Hilltop Vineyard on July 28.
Tony Award-winning actress, singer, and dancer, Sutton Foster (“Younger,” The Music Man, Anything Goes, Thoroughly Modern Millie, The Drowsy Chaperone) will appear on August 2 at a Napa Valley vineyard estate.
Actress, model, author, entrepreneur, and Broadway star, Brooke Shields (Wonderful Town, Chicago, Cabaret, Grease,The Addams Family) will appear on August 29 in an intimate concert at an exclusive vineyard estate.
On August 16, Erika Henningsen (TV: “Girls 5 Eva,” Broadway: Mean Girls, Les Misérables) will headline with special guest Kyle Selig (Broadway: Mean Girls, The Book of Mormon); and on September 26, Julian Ovenden (TV: “Downton Abbey,” Broadway/West End: South Pacific, Butley) will perform with Scott Frankel, both at Tre Posti.
World renowned Pianist and composer, Natalie Tenenbaum (Lang Lang’s Disney Songbook, David Byrne’s American Utopia, MJ: The Musical, Mean Girls) will be featured throughout the summer as this year’s emerging artist.
Broadway and Vine was founded and is produced by Tony Award nominee Jacob Langfelder (Sea Wall/A Life) with a mission to provide mentorship, masterclass and performance opportunities for students and pre-professional performing artists.
The concert series is paired with world class wineries and wines including Chateau Montelena, Gargiulo Family Vineyards, Frog’s Leap, PEJU, Lloyd Cellars, Arietta, Cervantes Family Vineyards, Titus, Prescription Vineyards and more. Chefs Peter Halikas, Nash Cognetti, and Jeffrey Jake will showcase their cuisine in the picturesque vineyard and resort settings. Tickets begin at $95 and are on sale now at www.broadwayandvine.org
● JUNE 27, 2023 7:00pm Tituss Burgess at Tre Posti
● JUNE 28, 2023 7:00pm Natalie Tenenbaum at Meadowood Resort
● JULY 28, 2023 7:30pm: Darren Criss at Carneros Resort
● AUGUST 2, 2023 7:30pm: Tony Award Winner Sutton Foster at a Napa Valley Vineyard Estate
● AUGUST 16, 2023 7:30pm: Erika Henningsen at Tre Posti
● AUGUST 17, 2023 5:00pm: A Taste of Broadway with Natalie Tenenbaum at Estate Yountville
● AUGUST 29, 2023 7:00pm: Brooke Shields at Napa Valley Vineyard Estate
● SEPTEMBER 26, 2023 6:30pm: Julian Ovenden with Scott Frankel at Tre Posti
Broadway and Vine was founded by Tony Award nominee Jacob Langfelder
Broadway and Vine was founded by Tony Award nominee Jacob Langfelder (Sea Wall/A Life), with a mission to provide mentorship, masterclass and performance opportunities for students and pre-professional performing artists. It launched in 2021 and has featured appearance by Golden Globe nominee Lea Michele, Tony Award winners Beth Leavel and Matt Doyle, Tony Award nominees Christopher Sieber, Tony Yazbeck, and Shoshana Bean, as well as Abby Mueller, Jelani Remy, Natalie Tenenbaum, and Taylor Iman Jones. Its Founder, Jacob Langfelder, is a former performer and Tony Award nominated producer who has also worked with acclaimed chefs including Tom Colicchio, Jean-Georges Vongerichten and Daniel Boulud. In Napa, he executive produced Festival Napa Valley, Taste of Napa, and has worked with dozens of wineries and resorts presenting luxury concert events.
Brooke Shields began her accomplished professional career…
Actress, Model, Author and Entrepreneur, Brooke Shields began her accomplished professional career at only eleven months of age when she was selected as the Ivory Snow Baby, and by age 3 was a runway model. At age 9, Shields began her extensive film career when she won her first acting role in Alice Sweet Alice and rapidly gained fame after starring in Louis Malle’s Pretty Baby, the Palme D’or Award winner at the Cannes Film Festival, and the coming-of-age tales Blue Lagoon and Endless Love. As a model, Brooke has graced the covers of hundreds of magazines, most notably Time Magazine as the “Face of the Eighties.” Today, Shields continues her prolific appearances in a broad range of worldwide publications, decades after it all began.
The two-part documentary Pretty Baby: Brooke Shields (which screened to critical acclaim at the 2023 Sundance Film Festival) premiered on Hulu in April. This galvanizing look at Brooke as an actor, model, and icon, as she transforms from sexualized young girl to a woman discovering her power, is directed by Lana Wilson (Miss Americana). Holding a mirror up to a society that objectifies women and girls, Brooke’s story shows the perils and triumphs of gaining agency in a hostile world. The documentary is now ABC News’ most-watched Hulu debut program ever.
Sutton Foster was most recently seen on the Broadway revival of The Music Man, opposite Hugh Jackman.
Tony Award-winning actress, singer, and dancer, Sutton Foster was most recently seen on the Broadway stage starring in an acclaimed turn as “Marian Paroo” in the Broadway revival of The Music Man, opposite Hugh Jackman at The Winter Garden Theatre. Her performance earned her seventh Tony award nomination as well as the coveted 2022 Drama League Distinguished Performance Award. In the summer of 2021, Sutton reprised one of her most notable roles as “Reno Sweeney” in Anything Goes at the Barbican Theatre in London in which she earned an Oliver Award nomination for Best Actress in a Musical. Her original performance in the Roundabout Theatre Company’s revival at the Stephen Sondheim Theatre earned her a 2011 Tony Award for Best Actress in a Musical.
The two-time Tony winning actress starred as “The Baker’s Wife” in the Hollywood Bowl’s sold-out summer 2019 production of Into the Woods. Previously, she appeared in the title role of The New Group’s 50th anniversary revival of Sweet Charity and in Jeanine Tesori and Brian Crawley’s Tony-nominated Broadway revival, Violet. Sutton also appeared on stage as “Queenie” in New York City Center Encores! Off-Center’s production of The Wild Party in July 2015. Sutton’s performance as “Janet Van De Graaff” in Casey Nicholaw’s The Drowsy Chaperone at the Marquis Theatre in 2006 earned her Tony Award, Drama Desk, Drama League, Outer Critics Circle, and Ovation Award nominations.
On television, Sutton led the critically acclaimed TV Land series, “Younger” for seven seasons. Created by “Sex in the City’s” Darren Star and styled by the iconic Pat Field, the seventh and final season of series premiered in April 2021, making it the longest running original series in TV Land history. As a solo artist, Sutton has toured the country with her hit solo concert which featured songs from her debut solo CD Wish as well as her follow up CD, An Evening with Sutton Foster: Live at the Cafe Carlyle. She has also graced the stages of Carnegie Hall, Feinstein’s, Lincoln Center’s American Songbook series and many others. Sutton released her third solo album, Take Me to the World, through Ghostlight Deluxe, June 1, 2018.
Darren Criss exploded into the internet’s subculture
Darren Criss exploded into the internet’s subculture as both an actor and songwriter for the YouTube viral hit A Very Potter Musical in 2009. From there was cast on FOX’s massively successful musical series “Glee,” from which many of his performances of popular songs would lead to several Billboard-topping records. In 2015 his songwriting also landed an Emmy nomination for Best Original Music and Lyrics, from penning the song “This Time” for the show’s series finale.
Criss has continued to write and produce music extensively through the years, whether for his own releases as an artist or as a songwriter for theater, film & television. In 2019 Criss created, executive produced, starred in, and provided all the original songs for his short-form musical comedy series “Royalties,” and earlier this year provided the music & lyrics for the opening number of the 2022 Tony Awards: Act One. As an artist, he most recently delivered a genre-diverse collection of “character-driven” singles as part of his 2021 solo EP titled Masquerade(BMG), and in the same year, released a full-length Christmas album titled- aptly- A Very Darren Crissmas (Decca).
As an actor, Criss is a veteran of the stage whose Broadway credits include the titular role of Hedwig and the Angry Inch (2015), How To Succeed In Business Without Really Trying (2012), and the most recent 2022 revival of David Mamet’s seminal play American Buffalo alongside Laurence Fishburne and Sam Rockwell. In 2018 his work in Ryan Murphy’s “The Assassination of Gianni Versace: American Crime Story”received wide critical acclaim, earning him a Primetime Emmy, Golden Globe, Screen Actors Guild, and Critics’ Choice Award. He was most recently seen starring in Netflix’s hit series “Hollywood,” for which he also served as executive producer.”
Tituss Burgess has quickly emerged as one of the entertainment industry’s most versatile and dynamic performers
Tituss Burgess has quickly emerged as one of the entertainment industry’s most versatile and dynamic performers, with his work in television, film, and theater generating both critical and commercial acclaim. Tituss starred as ’Titus Andromedon’ in the hit Netflix comedy series “Unbreakable Kimmy Schmidt” (nominations for four consecutive Emmy Awards, a SAG Award, and two Critics’ Choice TV Awards). He reprised his role in the Netflix interactive special “Unbreakable Kimmy Schmidt: Kimmy vs. the Reverend” and was nominated for an Emmy for Outstanding Supporting actor. Tituss can be seen in the second season of the Apple TV+ musical comedy “Schmigadoon!,” and recently starred in the MGM Aretha Franklin biopic, Respect. Previously, he starred in the Netflix films Set It Up and Dolemite Is My Name. An accomplished voice actor, Tituss currently stars in the animated musical comedy series “Central Park” for Apple TV+, for which he was nominated for his sixth Emmy Award. A veteran of the stage, Burgess made his Broadway debut as “Eddie” in Good Vibrations and has played “Hal Miller” in Jersey Boys, “Nicely-Nicely Johnson” in the 2009 revival of Guys and Dolls, and “Sebastian” inThe Little Mermaid.
Julian Ovenden has starred in many TV shows
Julian Ovenden has starred in many TV shows on both sides of the Atlantic, including “Downton Abbey,” “Foyle’s War,” “Person of Interest,” “Any Human Heart,” “Knightfall,” “Smash,” “The Crown,” The Sound of Music Live” and “Adult Material.” Recent screen work includes the second season of Armando Ianucci’s Avenue 5 for HBO, the global hit “Bridgerton” for Netflix and Shonda Rimes, and The People You Hate At The Wedding for Amazon. Julian has just begun to film the second season of “Trigger Point” for ITV and Jed Mercurio.
As a singer, Julian has headlined at some of the world’s great venues, including Lincoln Center; Carnegie Hall; Sydney Opera House; the Royal Opera House; the Concertgebouw; the Palladium; the Royal Albert Hall; the Royal Festival Hall. He has been a recording artist for both Warner Music and Universal; his latest recording work includes a Broadway Duets album with the American soprano Sierra Boggess and Carousel for John Wilson and the London Sinfonia.
Erika Henningsen is most known for originating the starring role of in the hit, Tony-nominated musical, Mean Girls.
Erika Henningsen is a Bay Area native and is most known for originating the starring role of Cady Heron in the hit, Tony-nominated musical, Mean Girls. She was reunited with Tina Fey when she went on to recur as “Young Gloria” on Peacock’s acclaimed series, “Girls5Eva.” Other theater credits include Fantine opposite Ramin Karimloo in the recent revival of Les Miserables. She originated the title role of Joy in the Broadway-bound musical adaptation, based on the life of Joy Managano, which premiered at the George Street Playhouse. Other roles: Nellie Forbush in South Pacific & Sophie in Mamma Mia! (PCLO), Nina in the Dear World opposite Tyne Daly. Her solo show, Raise Your Standards has played to sold out venues in New York City & San Francisco. Additional TV credits include CBS All Access’ “Blue Bloods,” HBO’s “That Damn Michael Che“ and Tracy Oliver’s original comedy, “Harlem,” for Amazon. She can be heard as the leading voice actor in A24’s upcoming musical animation series, “Hazbin Hotel.”
Bonnaroo Music & Arts Festival has shared the lineup for this year’s edition of the internationally acclaimed camping festival, taking place June 15-18, 2023 on the Bonnaroo Farm, located just 60 miles southeast of Nashville in Manchester, TN.
Bonnaroo 2023 will once again present a wide-ranging bill featuring a spectacular selection of top artists performing around the clock across more than 10 unique stages over the four-day festival, with live music and much more through the night and into early morning with special sunrise sets.
Kendrick Lamar, Foo Fighters, Odesza, Paramore, Lil Nas X, Baby Keem, Tyler Childers, Vulfpeck, Marcus Mumford, My Morning Jacket, GRiZ, Rainbow Kitten Surprise, Portugal. The Man, Korn, Louis the Child, Zeds Dead, Alesso, Subtronics, Three 6 Mafia, J.I.D., The Revivalists, Pixies, Girl In Red, Fleet Foxes, and more.
The legendary Bonnaroo Superjam will take place on Saturday, June 17, with more details to come.
The complete Bonnaroo 2023 lineup is below.
Early Access On Sale beginning Thursday, January 12 at 10 am (CT), exclusively via www.bonnaroo.com/tickets; sign-ups are available now.
Bonnaroo announces 2023 lineup
A public On-Sale will follow if tickets remain.
Options include General Admission (4-Day), GA+ (4-Day), VIP (4-Day), Platinum (4-Day), along with a limited range of 1-Day tickets (including General Admission, GA+, VIP, and Platinum), General Admission Camping & Parking, premium and pre-pitched glamping options, and more.
Bonnaroo’s General Admission tickets include over 150 performances on more than 10 stages, access to the entire campground, food for purchase from over 150 vendors (including vegan, vegetarian, and gluten-free options), bars, concessions, free water stations, and more amenities throughout the park and campground.
GA+ tickets include all of the above along with unlimited access to the “Centeroo GA+ Lounge,” with relaxed seating, air-conditioned restrooms, and concierge to assist with all festival needs; a full-service bar, a dedicated premium entrance lane at both gates into Centeroo, and more.
VIP and Platinum guests will enjoy a further number of exclusive upgrades, including dedicated close-in and on-field viewing areas; unlimited access to VIP and Platinum Lounges; express lanes at the Festival Store, commemorative festival gifts, and so much more. To learn more about GA+, VIP and Platinum, please see www.bonnaroo.com/premium-experiences.
A wide range of Camping & Parking options will be available, including Primitive Car Camping, Glamping, RVs, Backstage Camping, Accessible Camping, Groop Camping, Community Camping, and more. Premium Outeroo Camping Accommodations include pre-pitched Souvenir Tents, cool and comfortable Darkroom Tents, weatherproof Luxury Bell Tents, and spacious 2-person Wood Frame Safari Tents for the ultimate Bonnaroo camping experience. Premium “Power RV” slips are also available. Day Parking will be available for ticketholders not camping. For details, please visitwww.bonnaroo.com/accommodations.
Hulu will return as the Official Streaming Destination of Bonnaroo this summer. Catch select performances exclusive to Hulu subscribers at no additional cost. Additional special footage and behind-the-scenes looks will also be available. Stay tuned for specific livestream schedules announced in the weeks prior to the festival.
Bonnaroo Music & Arts Festival is generously supported by Verizon, Toyota, PayPal, Allegiant, Corona Extra, and Hulu.
Wild Elements, Support + Feed, & Boys & Girls Clubs of Metro Los Angeles Come Together to Launch Community-Based Hydro-Wild Initiative Addressing Food Insecurity and Climate Crisis Through Innovation
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative – the Hydro-Wild Lab is a working hydroponic farm nestled in a shipping container as a learning and innovation hub for young people starting July 2022.
Through classes, community building, and hands-on sustainable agriculture experience, the Hydro-Wild Lab will deepen the connection between personal and planetary wellness while restoring food-growing power back to a Los Angeles community.
Support + Feed and Wild Elements teach students the science behind their favorite veggies
Starting in July 2022, students at the Watts-Willowbrook Club house, located in Watts on the border of Compton and one of four clubhouses within the BGCMLA region, will have access to a multi-week curriculum developed in coordination with Support + Feed and Wild Elements that teaches them the science behind their favorite veggies, the connection between personal wellness and food advocacy, and the cultural significance of gardens and growth in their own neighborhood and beyond.
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative
The Wild ElementsHydro-Wild Lab, an innovative indoor hydroponic farm, brings together agriculture and technology to increase direct access to nutrient-dense food in an eco-conscious way while simultaneously providing students with hands-on farming experience and training.
Wild Elements Hydro-Wild Lab, an innovative indoor hydroponic farm
This unique program developed in partnership across all three organizations is tailored specifically for the Watts-Willowbrook Clubhouse students and community to address the nexus of food insecurity and the history of food systems, healthy eating, and climate change.
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative
Hydroponic farms are superstars of sustainable agriculture and are quickly emerging as an important pathway to increase access to produce in both urban and rural environments farming provides communities with a mechanism to farm in controlled environments indoors, while in rural settings, hydroponic as they require fewer natural resources.
Wild Elements is working for a Regenerative Future
In urban areas where there is no land or healthy soil to grow food, hydroponic farms use less land than conventional ones, which helps overused fields regenerate. Hydroponic farms use up to 10 times less water than conventional farms, a benefit in drought-prone areas like California. Growing produce locally is also important as food begins to lose its nutrient-density once it’s harvested. In short, hydroponics is one key way to grow food so it benefits people and the planet.
“At Wild Elements, we’re working for a regenerative future where all living things can thrive.
We can do it with innovative programs like the Hydro-Wild Lab, which merges tech, agriculture, health, education and community empowerment, all in one shipping container.
By growing fresh produce while using less water and less land,
the Hydro-Wild Lab promotes food equity, plant-based nutrition, and sustainable agriculture,
all while investing in one vibrant neighborhood and its urban ecosystem.
Wild Elements is thrilled to partner with our friends at Support and Feed and BGCMLA
to bring this transformative pilot program to the BGCMLA students at the Watts-Willowbrook Clubhouse,”
says Nikki Eslami, Founder & CEO, Wild Elements.
Support + Feed, a non-profit organization created during the pandemic by Maggie Baird (Lifetime Climate Activist, Screenwriter and mother to Billie Eilish and FINNEAS), is partnering with Wild Elements and BGCMLA to introduce the Hydro-Wild Lab, bringing plant-based food and educational resources to today’s youth and local community organizations without access. They focus on working with community innovators that have been doing the work in their city to provide tailored resources that will be most impactful.
“Through the power of partnership, we can work together, providing strategies to address existing problems and help change the futures,” says Maggie Baird, Founder & President, Support + Feed. “This exciting step (the Hydro-Wild Lab) goes back to our mission, to support organizers and nonprofits that are already doing great work. When we pool our resources, together we can uplift the community”
Committed to sustainable impact, Boys & Girls Clubs of Metro Los Angeles is the result of a partnership unifying Los Angeles’ Boys & Girls Clubs that have been serving youth in the region’s most vulnerable neighborhoods since 1960 including Challengers, Watts/Willowbrook, Bell Gardens, Jordan Downs, and Jordan High School sites.
Boys & Girls Clubs of Metro Los Angeles offers nationally recognized programs in three core areas to ensure the achievement and empowerment of youth and their families: Academic Success, Good Character and Citizenship and Healthy Lifestyles.
“Our Watts community has been long challenged by lack of success,” states Patrick Mahoney, President & CEO Boys & Girls Clubs Metro Los Angeles. “The Hydro-Wild Lab will provide an opportunity BGCMLA youth to grow and consume healthy foods but will also serve as a critical tool for community and family dialogue around creating healthier eating habits. In a community where diabetes has a 72% higher mortality rate than the average community, the Hydro-Wild Lab will serve as a great education and awareness tool that can help save lives.”
The Hydro-Wild Lab is a pilot program that Wild Elements, in partnership with Support + Feed and Boys & Girls Clubs of Metro Los Angeles, plans to scale and utilize as a model to bring innovative solutions to other communities nationwide. This educational and collaborative initiative unites the strengths and networks of all three organizations and further expands critical conversations about nutrient dense food access in urban communities.
ABOUT WILD ELEMENTS
Wild Elements is an ecosystem of content, community and collective impact building a regenerative future where all kind can thrive. Aiming to reconnect people with nature – to protect biodiversity – Wild Elements champions innovation solutions and inspires our community to take small steps toward personal and planetary wellness. Central to Wild Elements’ mission is its work to shift power and vital resources to women-led environmental solutions driving change. Today’s global traditional philanthropic model only grants .2% of funds to women-led environmental work, yet women are disproportionately impacted by the climate crisis. To change the game, Wild Elements distributes over 88% of its philanthropic dollars to women-led organizations. Wild Elements believes and invests in shifting narrative through inspiring storytelling to impart empathy and let good grow wild so the whole world will follow. To learn more visit wildelements.com.
ABOUT SUPPORT + FEED
Support + Feed is an intersectional nonprofit organization dedicated to creating an equitable, plant-based food system and combating food insecurity and the climate crisis. Founded in Los Angeles by Maggie Baird, Support + Feed has expanded to ten US cities, worked with over 80 community organizations, and supported local economies across the country. Currently Support + Feed is part of the Happier Than Ever Global Tour which will enable them to expand globally including in the UK and Australia. For more information, visit supportandfeed.org.
ABOUT BOYS AND GIRLS CLUBS OF METRO LOS ANGELES
The mission of Boys and Girls Clubs of Metro Los Angeles (BGCMLA) is to enable all young people, especially those who need us most, to reach their full potential as productive, caring, and responsible citizens. Committed to sustainable impact, BGCMLA is the result of a partnership unifying Los Angeles’ Boys & Girls Clubs that have been serving youth in the region’s most vulnerable neighborhoods since 1960 including Challengers, Watts/Willowbrook, Bell Gardens, Jordan Downs, and Jordan High School sites. BGCMLA offers nationally recognized programs in three core areas to ensure the achievement and empowerment of youth and their families: Academic Success, Good Character and Citizenship and Healthy Lifestyles. For more information, please visit our website at bgcmla.com.
