Eve Bushman‘s Wine Spectator Grand Tour 2024 Las Vegas
Last Saturday night, at Resorts World Las Vegas, Eddie and I covered our very first Wine Spectator Grand Tour tasting!
Eyeballing this one for a while, as all the wines scored 90 points or greater – any 90-point and up wine awarded blind by Wine Spectator means a lot in my opinion – and there were 235 wineries represented!
I had some California favorites I wanted to try, and of course dozens from around the world.
But, knowing me, covering the event was going to take most of my time and I would be lucky to hit up just so many tables, with that in mind these were my favorite wines and their numerical scores:
Vina Almaviva Puento Alto 2021, 96.
Cakebread Cabernet Sauvignon Napa Valley Benchland Select 2019, 91.
Bodega Catena Zapata Nicolas Catena Zapata Mendoza 2009 (Cab and Malbec), 94.
Cesare Amarone Valpolicella Classico, 2018, 91.
Louis Roederer Brut Champagne Collection 244 NV, 93.
Chappellet Cabernet Sauvignon Napa Valley Signature 2019, 93.
Charles Heidsieck Brut Blanc de Blancs Champagne, NV, 93.
Charles Krug Cabernet Sauvignon Howell Mountain Family Reserve 2019, 94.
Chateau de Beaucastel Chateauneuf-du-Pape 2021, 94.
Chimney Rock Cabernet Sauvignon Stags Leap District 2021, 94.
Croft Vintage Port 2017, 97.
Cuvaison Pinot Noir Napa Valley Los Carneros Small Lot Spire 2021, 92.
Darioush Cabernet Sauvignon Napa Valley Signature 2018, 92.
Far Niente Cabernet Sauvignon Napa Valley 2021, 92.
Frank Family Chardonnay Carneros 2021, 92.
Hall Cabernet Sauvignon Napa Valley Kathryn Hall 2016, 96.
Laurent-Perrier Brut Rose Champagne Cuvee NV, 92.
Marques de Caceres Rioja Gaudium Reserva 2018, 91.
Mollydooker Shiraz McLaren Vale Velvet Glove 2019, 94.
Pasqua Amarone Della Valpolicella Mai Dire Mai 2013, 91.
Pio Cesare Barbaresco 2019, 93.
Robert Mondavi Cabernet Sauvignon Napa Valley 2019, 91.
Roederer Estate Brut Rose Anderson Valley L’Ermitage 2015, 93.
Sandeman Tawny Port 20 Year Old NV, 92.
Schramsberg Vineyard Brut Rose North Coast 2020, 93.
Stag’s Leap Wine Cellars Cabernet Sauvignon Stags Leap District S.L.V. 2018, 94.
Taub Family Cabernet Sauvignon Rutherford Beckstoffer Vyds Georges III 2019, 93.
Tensley Syrah Santa Barbara County OGT 2021, 94.
Torbreck Grenache Barossa Valley Hillside Vineyard 2021, 93.
Trimbach Riesling Alsace Frederic Emile 2016, 94.
Vina Don Melchor Cabernet Sauvignon Puente Alto Vineyard 2021, 96.
Vina Montes Purple Angel Colchagua Valley 2020, 93.
Yalumba Cabernet-Shiraz South Australia The Caley 2018, 95.
Zenato Amarone Della Valpolicella Classico 2018, 92.
Event Notes
You can get there 30 minutes or so in advance to check in, get your wrist band and wine glass voucher.
Lots of people lined up to get in, but once the clocked chimed the appointed hour, we were in the large tasting room within minutes.
The dining room had plenty of seating, with different food options – Italian and Mexican – and a dessert table. We went for the pasta, carbo-loading for our stamina, which we enjoyed after the first hour.
Bathrooms were close by, plenty of water stations, pour out buckets and if there was a line at a table you could just go to the next one.
IMHO there is no reason to wait at a particular table at this event as you know everything they are offering is a top-scoring wine. The winery representatives were extremely knowledgeable about their wines.
View the wineries that participated here.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards.
You can email Eve@EveWine101.com to ask a question about wine or spirits.
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LA Shorts: Filmmaker Erin Gavin Brings Twists, Turns and Deep Love to Video Games with “Gaming For Love” — See it July 22
LA Shorts: Filmmaker Erin Gavin explores Love and Video Games with “Gaming For Love” — See it July 22
“Gaming for Love” is a poignant narrative inspired by true events which follows the journey of Maisie, a young girl battling cancer, as she finds solace and strength in the world of online gaming.
“Gaming For Love” screens at LA Shorts Monday July 22.
Erin Gavin’s career has spanned over motion pictures, television series, theatrical
productions, print and live-action commercials.
Erin’s other film credits include “Dread”, “The Last Investigation”, “Junk,” and most recently played the Iconic star Marilyn Monroe in a hit stage production.
Erin signed with Serdica Record (Classical contemporary) label and her first song ‘I’m through with love’ has been a global success.
![Erin Gavin Filmmaker](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-22-at-8.39.28%E2%80%AFAM-754x1024.png)
“Gaming for Love” Filmmaker Erin Gavin
Through themes of love, sacrifice, and the power of human connection, “Gaming for Love” beautifully illustrates the profound influence of gaming in Maisie’s life and the bonds forged beyond the confines of the digital realm.
Today’s conversation with Erin Gavin from “Gaming For Love” has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
We are back today with Erin Gavin, the writer, producer, and director of short film Gaming for Love. Erin, thanks for joining us today.
Erin Gavin:
Thanks for having me. This is brilliant, Joe. Thank you. Appreciate it.
Joe Winger:
My pleasure. I’m looking forward to learning more about you and sharing your message with the audience today.
You direct, you produced, you wrote this; and it’s a very powerful short film Gaming for Love. What’s the most important message you want to share with our audience today?
Erin Gavin:
So for me, the reason I wanted to tell this story is because it’s loosely based on true events. I felt this wave of emotion come over me when I was reading this article and I thought, what an amazing, powerful real loving story.
I just felt compelled to tell it.
From that thought to where we are today feels absolutely incredible. So I’m very grateful.
Joe Winger:
You’ve done a lot of prolific work, both in front of the camera and behind the camera. On stage, on screen, with music.
What inspired you to choose this project next for you?
Erin Gavin:
Other filmmakers will probably relate to this. But it just felt right. There was no part of me that was hesitant not tell this story. Every part of me just said that’s it. This is the story. This is what I’m doing. It’s happening. That was really it. There was no ifs, and’s, but’s, maybe’s about it.
Joe Winger:
That’s very courageous. We often hear so much glamour about Hollywood. But behind the scenes, the production itself isn’t always so easy.
So without giving away any plots or any spoilers, what was one of the biggest challenges of your production? And how did you solve that challenge?
Erin Gavin:
One was the budget.
So in order to make a movie, as we know, we need money. So I literally I thought, I need to ask for help here, which is something I’m not very good at doing in terms of asking people to put together a GoFundMe and let’s do this.
That was a challenge for me to swallow my pride and be like I need to help.
It was amazing how many people came together and just wanted to help. It honestly made me well up and just feel so appreciative of everybody and everyone’s support.
The other challenge was to get crew together. So I was really lucky. I partnered with a company called Up Next studios.
We had a lot of help. People were just coming on board and helping, but naturally, sometimes people fall off and then you have to get somebody else in. That can be challenging in the final days, when someone drops out two days, I didn’t have too much of that, but it worked out in the end and who was meant to be on the movie was on the movie.
Joe Winger:
That’s a great way of thinking about it. Just to detail that out a little bit more, where, location-wise, where on the globe were you shooting?
Erin Gavin:
It was all shot in Scotland. I wrote it the second week in January, and we had the first cut by end of February.
So it was really rushed, really quick and really intense. We had to find locations really quick and we had to really narrow down those locations. I was in Scotland, so it made sense to just let’s roll. I was really lucky with the locations. I had friends just pull in together and be like, You can shoot here.”
So it all worked out really well.
Joe Winger:
How many days of production?
Erin Gavin:
Three days.
Joe Winger:
Three days in Scotland. You shot about a month and a half after you wrote it, is that more or less right?
Erin Gavin:
After I wrote it, I had about 3-4 weeks to pull all the crew together, locations together, everything together.
It was intense.
Then three days of shooting and then editing. Obviously the final cuts and then putting the music together.
But I’m really thankful for the team. Without the team, this would not be possible, and everybody’s support, it wouldn’t be possible.
Joe Winger:
Just going a little deeper on what you just said a second ago, two things to think about.
Number one, a lot of the people that are watching this interview right now have never been on a production set. The closest they’ve been is the movie theater.
Second thing is how many people out there, they’ve written something. But they may not have the courage or the audacity to actually get out there and shoot it, or as you brought up, to go out there and raise money because it costs money to do these things.
Do you have any advice or inspiration for someone out there who wants to be doing what you just accomplished, and they’re scared, hesitant, or nervously excited?
Erin Gavin:
I think you have to be very vulnerable. You have to put ego aside and let people read your script, polish it, get advice on it, make sure it’s as solid as it can be.
That’s hard to do when you pour your heart into this piece and you obviously this piece of paper has everything that you’ve just poured out onto it.
Then to give that [heartfelt script] to someone to be super critical is really hard, but that’s the first step and make sure it’s as good as it can be.
I would say community is key.
So perhaps maybe look at how you can narrow it down budget wise. So that’s your locations. Everything that costs money. And ask for help. Build that community. G to your local drama schools, go to your local film schools.
People want to film. People in the creative world, they want to be doing something.
So people do want to help. That’s what I would say, [at] home and in your community, ask for help, get the script solid. That would be the first two key things to be doing.
Joe Winger:
Good advice.
The title Gaming for Love, gaming is a big theme of the story.
I’d love to believe everybody in the world knows what gaming means. But just in case, can you tell us what gaming means?
What message do you hope the gaming community receives when they see the short film?
Erin Gavin:
We’re talking about computer gaming and [my short film] doesn’t shine it in a negative light.
I actually spoke to somebody last night who’s in the gaming world, for all the major companies and does computer programming in terms of the creative side of things. He said, they would love this story because it shows that this can help people in certain ways. It also has a community to it as well. Like most things in life have some negatives and some positives and everybody has their own opinion, right?
But for this shines it in a light that is true in terms of belonging to this story and how it helps someone.
Joe Winger:
That’s beautiful.
Erin Gavin:
Yeah, certainly this one has a twist at the end.
So I hope the viewers get to watch it and they’ll see exactly what I mean.
I also created a song about gaming which is also very true. A lot of gamers who have heard the song [feel] it’s so relatable.
Joe Winger:
Let’s talk about the cast. The performances are subtle and thoughtful and deep. I was surprised how much I was feeling in such a short period of time.
How did you find your cast? Any favorite moment that really stands out with you?
Erin Gavin:
I love that you felt that. We were really lucky because we just gelled and it made sense and it worked and not a lot of movies have that luck.
I reached out to a Gent who owns a theater school in Scotland. I said I need a young girl for one of the leads.
He happened to also have a Gent who teaches at the school who would’ve been the perfect, and he’d also been in like big shows like Outlander and whatnot.
So I thought, okay, he can act. I checked him out. He’s good. And she was great. And that all came from a gent called Rhys Donnelly who helped me with the casting. And also I reached out to a friend of mine who plays one of the other parts. Who I know is a great actor, Paul Donnelly, and he’s been in Outlander and a bunch of stuff.
So it, again, it was just a community aspect. It’s Oh, who knows who, and who can, how can I connect this and make this all work? And that’s how it happened.
Joe Winger:
What I love about what you just said is we are talking about the plot and the story and the gaming community earlier. You’re talking about the community behind the scenes of production.
I feel like whether it’s deliberate or not. You just found all these different communities to work together to highlight other communities, really a community effort in front of the scene, behind the scenes, in the story, all over the place.
Joe Winger:
Our audience knows we talk usually with chefs and winemakers and mixologists.
We’re talking about food and drink and travel. This topic is a little bit not what we usually talk about, but if you don’t mind, can we talk about food and flavor for a minute with you? Is that okay?
Erin Gavin:
Sure. All right.
Joe Winger:
You probably eat very healthy is my guess, but I could be wrong.
But when you’re indulgent, When you’re looking for flavor. What’s your favorite or what’s it? What’s a good guilty pleasure for you or what’s one of your favorite food and drink pairings?
Erin Gavin:
Being from Scotland, right? I was, Oh, have you tried haggis? Yeah, of course I tried haggis, but haggis is Most things in life, if it’s made well and it’s done it’s really good.
But it can also be the opposite, but I have to say, I do actually love haggis. But now I don’t really eat meat so much. But they do a really good like vegetarian option these days. So when I’m home, especially around Christmas time that would be my sort of go to but to pair with it, I’m going to be really sad here.
I like to drink milk with it. Most people like, yeah, this wine from this region. I’m like, nope, just milk. But but that’s when I go to at home. So when I’m in LA I actually, we like in LA, we have the best sushi. most extending sushi [00:13:00] restaurants. So sushi would be my go to when I’m in LA and definitely sake.
Joe Winger:
What’s the taste profile of haggis? What’s what’s it similar to?
What’s the aroma? What are we tasting? Will you take a bite?
Erin Gavin:
There’s another drink in Scotland. Sometimes I like to have Irn Bru with haggis. It sounds disgusting to a lot of people, but I like it. So it’s just like Irn Bro and haggis.
It’s an acquired taste.
Joe Winger:
Erin, what’s the best way to follow you and learn more about the short film, whether it’s a website, social media, something else, what’s the best way to follow your film festival journey and just what you’re up to with you yourself.
Erin Gavin:
Erin Gavin:
Oh, I appreciate that. On most of the social medias Erin Gavin Artist, like Instagram, Twitter and Facebook, TikTok.
Gaming For Love has its own pages on Facebook and Instagram.
It’s screening 22nd of July at 1pm at LA Shorts in Los Angeles.
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
Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
The Caesar salad was NOT invented in Italy!
The iconic dish, celebrating its 100th birthday this year, has roots in Tijuana, Mexico.
![Foods That Matter John Robert Sutton](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-15-at-12.09.06 PM-1024x1024.png)
Foods ThatMatter John Robert Sutton
To celebrate, podcast host of CurtCo Media’s Foods That Matter and seasoned food archaeologist John Robert Sutton joined Juan José “Tana” Plascencia, the owner of Caesar’s Restaurant – home of the first Caesar salad – in person.
To eat some original recipe salad and chat about how, why, where, and by whom the dish came to be one of the most popular menu items in the US.
John and Tana’s intriguing conversation, starting with the recipe’s origins and ending with its worldwide prominence, is available on Foods That Matter on all major podcast platforms. You get a firsthand look at the backstory of Caesar salad, delving into all the rich flavors and history that made it such an important influence in the dining world.
Near or visiting Tijuana?
Join Tana at the centennial celebration at Caesar’s Restaurant on July 7, 2024. Plus, if you tell Tana that you listened to this episode of Foods That Matter – Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico – he will give you the authentic recipe to take home!
About Foods That Matter:
Come along for a culinary thrill as Foods That Matter transports foodies to corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as ‘The Indiana Jones of Food.’
John unlocks the secrets to the globe’s extraordinary cuisines, as he’s been doing throughout his travels in over 120 countries while enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with quality products.
The presenting sponsor of Foods That Matter is Watkins, award-winning extracts, spices & herbs, seasoning blends, grilling rubs & marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868. The show is available on podcast platforms, including Apple Podcasts, Amazon Music, Spotify, YouTube and Goodpods.
About CurtCo Media:
CurtCo Media – with its talented producers and creative team – provides listeners with quality podcasts, featuring authoritative hosts, distinguished guests, and inspiring storytellers. The company presents many nationally-recognized series, covering topics such as scripted sci-fi (SOLAR), luxury (Cars That Matter, Travel That Matters, Wines That Matter) and others.
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LA’s Tracie May Shines Global Spotlight on Asian Flavor as Vietnamese Publicist and Foodie
LA’s Tracie May Vietnamese Publicist and Foodie Shines Global Spotlight on Asian Flavor
Tracie May made a name for herself in Los Angeles for 25 years as a luxury publicist and event planner leading hundreds of Opening Night parties, events and red carpets.
Then in an “Eat, Pray, Love” – inspired move, she decided to take a leap and move across the world.
In 2020, she relocated to Ho Chi Minh City, Vietnam and became the Senior Editor of Epicure Vietnam Magazine, the most prestigious culinary and hospitality publication in Asia.
Today we catch up with Tracie to talk about life in Vietnam. The people, the culture, and of course the food.
Publicist Tracie May Indulges in Delicious at her role with Epicure Vietnam Magazine
Joe Winger:
What’s the most important thing that you want to share during this conversation?
Tracie May:
Don’t be afraid to take the leap of faith. Honestly, I took a massive leap of faith, uprooting my entire life.
I had a big life in LA. I was there for 25 years, and to take that leap of faith to relocate to Vietnam. It was never even on my radar.
People thought that I was insane when I said I was doing this. It was not supposed to be for the long term. But the whole point is, you never know where opportunity is going to come. You don’t know what your future looks like, until you write your own story.
I am proof positive that anything is possible if you just take a risk for yourself and your happiness, because the energy or the universe will provide for you if you’re truthful, connected and really get specific about what you want.
Tracie May with Chef Eden Daus of Lesung, holding Epicure Vietnam Magazine
Joe Winger:
You are now the senior editor of Epicure Vietnam Magazine. Tell me a bit about the magazine and your role.
Tracie May:
It’s a really beautiful, glossy print publication. They also have online and social [media presence].
It’s available in every VIP lounge, every business lounge at every major hotel, airline and club lounge. It has a lot of subscribers.
Focuses on culinary, luxury travel, hospitality, wine, chef profiles. [Food and beverage] business profiles as well as features on certain resort properties.
I was really lucky to [connect with] the publisher. I sent her a bunch of my writing samples. I joined the magazine about 17 months ago.
My main focuses are editing content, making sure the English is perfect, and dealing with editorial and the marketing teams.
But my favorite part is running the news section. [It’s] basically my curation of what’s hot in [food & beverage] in Saigon and all over the world.
I get to eat the best food all the time.
The majority of the restaurants that we cover are very high-end, gorgeous, [food and beverage] in town. So I get to eat a lot of amazing food which is awesome.
The food in Vietnam is extraordinary.
Joe Winger:
As a USA foodie, what’s a lesson you’ve learned about Vietnamese cuisine that you want the world to know about?
Tracie May:
The biggest lesson that I’ve learned, and it is evident in my extreme weight loss of 75 pounds in 2 ½ years, is it’s whole real food.
They are not jacking up their cows and their pigs with hormones. Organic is actually a thing here. The quality of the food, it’s not processed crap in a box that is run by Monsanto.
Because of the climate here, Dalat, which is the region in Vietnam where most of the produce is grown, some of the most unbelievable tasting produce is grown there.
The fruit is unlike anything you’ve ever tasted.
A watermelon is the sweetest, juiciest, delicious thing you’ve ever put in your mouth; and it’s available from every little fruit stand that is on Quốc Hương.
I walk to my local [stores] because I like to support locals here and have my little bag and pull my produce and all of it is grown on their farm,
It’s just that’s how people eat here. There is no Kraft macaroni and cheese. There is no processed, boxed chemicals here.
Because of that, the quality of the flavor profiles is so superior.
So that is the biggest difference.
The reason why there’s such an obesity problem in the U.S. is the abundance of processed food.
[Here in Vietnam], even fast food. We’ve got McDonald’s and Popeye’s and KFC. But the taste of a Big Mac or a Whopper with cheese is far different than anything you can get in the States because of the quality of the meat that they use.
That is the biggest difference of why Vietnam is so globally recognized as such a foodie hub.
Joe Winger:
You’re doing a lot to bring attention to Vietnam as a foodie hub.
Tracie May:
I was the guest judge on Top Chef Vietnam, and I was the guest judge on the finale of this show called Super Cake, Banh Xeo, which was basically, Build a beautiful cake. And these Vietnamese national TV, reality shows which showcase culinary.
So that was fun.
Joe Winger:
If somebody from the United States comes to Vietnam for a few days, from a food point of view, what must we try?
Tracie May:
Saigon is incredibly vibrant and there’s too much to do. For the best Vietnamese food hands down It is in district one, which is basically the city.
Mạ Quán
It’s gorgeous. A restaurant with Vietnamese cuisine that focuses on historical dishes from the imperial city of Huế to the north and in Hanoi to the Mekong Delta and is visually stunning.
The flavors are unbelievable. For sure if you want to eat an extraordinary Vietnamese meal, that’s a place, hands down, highly recommended.
Lesung
In the last 3 months I was introduced to Malaysian cuisine. Spicy, sambal based, chili based. The chef / owner is a fine dining chef, who’s a celebrity chef here. He wanted to get back to his roots and he opened this restaurant that’s very reasonably priced. Fine dining, but in a casual setting, not expensive and truly authentic Malaysian cuisine. All of his grandmother’s recipes and it’s home cooking at its best. That is a must go.
If you love sushi, Noriboi is an extraordinary omakase restaurant in Thảo Điền, in the town where I live. 12 to 18 tastings of caviar, and the best uni flown in from Japan, and extraordinary toro, and you can’t imagine how good, it’s insane.
Joe Winger:
You took a very dramatic pivot a few years ago and it turned out so well.
Tracie May:
I knew that I had to make a change. I knew that I was unhappy. Even though I had great friends and a great life and did really cool stuff in LA, I felt like I was just trapped in a hamster wheel.
I was bit by the “Eat Pray Love” bug.
Decided that, life’s too short to be unhappy.
There is a big, wide, beautiful world out there. Why not explore it while I have the chance?
I happen to have family who live in Saigon, and we conspired together.
I sold my car, put everything in storage, all the paperwork, packed my two dogs and three suitcases and got on a plane.
The original plan was to hang out in Southeast Asia for three months.
Leave my stuff with my family, get a backpack and travel throughout Southeast Asia and go pray with some Buddhist monks. Have my Tomb Raider moment in Angkor Wat in Cambodia and go do a lot of scuba diving. Then three months later, go home [to the United States] and face the music.
But COVID happened, my life shifted. So I stayed.
I couldn’t have imagined a more incredible life that I’ve been able to curate for myself than I have been able to in Saigon.
Tracie May at Tet Lunar New Year 2024 party
Joe Winger:
Your background is a world class publicist in North America. Because of the pandemic, you went from a publicist to a “stay at home mom” figure.
Tracie May:
I did, but I still had to pay my bills, right?
So I had a free place to stay because my family was paying the rent. When [my family] got stuck in the US during COVID, when Vietnam closed their borders, they got locked out for 10 months.
Suddenly I’m a mother to 2 kids in an international school. I’ve got to take care of their three dogs, my two dogs, their villa, all their stuff, in a country that I didn’t know and a language that I didn’t speak.
It was all about pivoting.
At the time I had hot pink hair. All the expat moms, they’ve got kids and they live in a compound because their husbands run Nike or Adidas or…[some huge company]
There’s me, this newbie from LA with my fuchsia hair riding my family’s electric bike with the kids on the back taking them to school.
The [expat Moms are] like, who and what is this?
Originally I became the talk of the town.
I live in a bubble, a little enclave within the city, it’s expat land.
I really think in the beginning I made friends out of total pity. Suddenly they were like, “Let’s take you to lunch.” So there were several luncheons introducing me to society and I created my clan.
The one thing that’s hard about here is that the expat life is very rotational because a lot of the families are on contract.
If you work at the consulate, you’ve got a 2-3 year contract.
Once the contract is done, you’re back home. I don’t want to leave.
So one of the hardest things about making really close friends here is that they leave. So it’s a lot of continual rotation.
I have friends who’ve been here for 14 years up to 35 years who felt the bug like me and decided no, this is where you want to be right now. This is a good place to be, but yeah, that’s basically how it happened.
Joe Winger:
A minute ago, you used the phrase “talk of the town.” Let’s dive deeper.
You’re getting huge growth on social media. Food and dining, lifestyle, travel in this genre. Your face is everywhere. Your voice is everywhere. Your name is everywhere.
What’s it like living your life, when someone sees your face, name and recognizes you?
Tracie May:
It is bizarre.
I have no idea how it happened, especially in Vietnam. Local Vietnamese don’t speak a word of English.
There’ve been so many times that I’m walking my dogs up my street or [I’m] on the back of a “Grab” bike, which is our version of Uber and they see me, look at my picture before and say:
“Sorry, Madame. Are you Madam Tracy?”
And show me a picture of myself.
I’m sure it’s due to doing TV appearances on Top Chef Vietnam and other major, national primetime TV shows here with millions of Vietnamese watching.
It’s bizarre, especially coming from Hollywood where all my focus has always been the promotion of others and the promotion of brands.
Suddenly I’m the [one being] promoted and I just find it really funny. But I’m grateful.
Joe Winger:
How has publicity changed from LA to Vietnam?
Tracie May:
I wear a lot of hats here [in Vietnam]. I’ve become the “go to” event producer.
I was a pretty major event producer in the States and produced [around] 250 fashion shows in three continents around the world, a bunch of parties in LA, and red carpets.
There’s tons of talent in Vietnam. So now I’m doing it for major Western companies who want a sprinkle of American or they want a real Western perspective for [their event], I’m the girl they call.
One of the events I produced was the 25th anniversary of the Sofitel Saigon Plaza Hotel.
That was a huge event inviting every government official, major CEO, all of their massive VIPs.
Tracie May with Artist Jerome Peschard
I’m actually about to produce another event with Sofitel for one of my clients. One of the most talented people I’ve ever met in my entire life, Jerome Peschard.
He’s a French artist with the same story as me, except he got here, fell in love with Saigon and just never left . He met his wife and has a bunch of kids. He has become the most collected artist in Asia globally, for specifically pop art related to historic, historic Vietnamese French and machine and pop art and he does it all. Composite art.
I brokered a deal with Sofitel on June 21 in celebration of the 60 year anniversary of the Sofitel Hotels and Resorts global brand, their Diamond Jubilee.
We are doing a two month installation, exclusive installation of his works being some are 2.6 meters x 1. 5 meters – large scale, which are going to be in the lobby as an installation in collaboration with the hotel.
It’s a massive thing, and they called me, so I’m really honored.
I get to work with him every day and he’s a total rock star.
Tracie May living her best life in Vietnam
Joe Winger:
What’s the theme at this point in your life?
Tracie May:
The moral of the story is “Don’t be afraid to take the leap of faith.”
Joe Winger:
It sounds like you crossed your fingers, closed your eyes and took the jump.
Was there a big concern before taking that jump? How did that big concern work out for you?
Tracie May:
It’s very personal.
The concern wasn’t about work. I knew that I could work internationally. I knew I could do PR online and still service clients abroad. No matter where you are in the world, the cream rises to the top and you will figure it out.
On a personal level in the sense that I have always been a serial monogamist. I had a really petrified, paralyzing fear of being alone.
The idea of being 50 and alone again, scared me. Having to start over again, scared me.
What I’ve learned from that is, I have no problems dating. I have no issue being alone. I actually revel in it because my life is so public now. When I get to be in my underpants, watching Netflix with my two dogs, eating a ham and cheese on freshly baked sourdough baguette with some tomatoes and lettuce; and some truffle aioli from my friend’s company. That’s my happy place.
That has been the biggest lesson that being alone is okay. Being alone is actually a good thing.
I don’t need to have a partner or a marriage to justify and qualify who I am. I’m just fine on my own.
Joe Winger:
What are the ways to find you and follow you online? How do you want people to find you?
Tracie May:
It’s all about the gram, right? My Instagram is @_TracieMay_
Or you can find me as Tracie May on LinkedIn.
My blog is here, but I rarely update it because I never have time.
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Premiere Dining Destination Just an Hour from LA! Conejo Valley’s Selvin Restaurant and Lounge, Grand Opening June 2024
Ventura County ‘s Selvin Restaurant and Lounge, the Conejo Valley premiere dining destination Grand Opening June 2024
Selvin’s Restaurant and Lounge opens in June 2024, becoming Conejo Valley’s premiere dining destination for all occasions.
Selvin’s Restaurant and Lounge
Ventura County’s dining destination
Ventura County’s dining destination provides a lush interior oasis serving a signature California coastal cuisine menu and mixologist-crafted cocktails. It is located next to the Palm Garden Hotel, TripAdvisor’s Traveler’s number-one Choice since 2019, fostering a welcoming neighborhood vibe and inviting you to relax, celebrate, and savor the moment with us.
Chef John Vega’s stellar culinary background
At Selvin’s, guests can expect a culinary journey curated by, Chef John Vega. With a stellar culinary background from the Culinary Institute of America (CIA) in Napa, he’s celebrated for his exquisite palate, creative flair, and extensive experience working at the Three-Michelin-starred restaurant in Chicago. Having honed his skills in prestigious kitchens, Chef Vega brings a wealth of experience and a passion for culinary excellence to Selvin’s.
Special Grand Opening Menu
To celebrate the grand opening and to thank guests for joining, Selvin’s is offering a limited-time tasting menu and complimentary signature cocktails to the first 97 guests.
Conejo Valley’s Selvin Restaurant and Lounge
Featuring timeless dishes that exemplify the restaurant’s commitment to freshness, innovation, and American cuisine with a Coastal California twist, the restaurant will showcase the breadth of its culinary ambitions.
Sweet Corn Agnolotti, Selvin’s Restaurant and Lounge
Featuring tantalizing starters, a variety of shared plates, elegant main courses, and divine desserts, from all of the finest locally sourced ingredients. This is the perfect place for quick meetings, family and friends gatherings, and corporate and social private events.
“Our hospitality team isn’t just a group of individuals;
we’re a family united by a love for creating memorable experiences.
With boundless energy and fresh perspectives,
we infuse each dish and every interaction with our passion for hospitality,
ensuring that every visit is not just a meal but a memorable experience.”
Steven Ortmann
Chief Operating Officer
Selvin’s Restaurant and Lounge is the brainchild of a team that’s passionate about bringing an extraordinary dining experience to Ventura County.
Bruzu, Selvin’s Restaurant and Lounge
Inspired by the rich culinary landscape of coastal California and the contemporary American dining ethos, Selvin’s aims to be an establishment where every visit celebrates the vibrant, diverse flavors that define the community.
Conejo Valley Selvin Restaurant and Lounge Owner Harry Selvin
Harry Selvin, Owner and Founder has been a community icon for decades. Traveling the world for years, Harry’s always had an itch for hospitality. Acquiring the Palm Garden Hotel in 2012, warranted Harry the opportunity to transform hospitality in the Greater Conejo Valley.
Vegas Vesper, Selvin’s Restaurant and Lounge
In the years ahead, Steven Ortmann and his team decided to create something special to celebrate the legacy of Mr. Selvin, introducing Selvin’s Restaurant + Lounge.
“Building a restaurant with a passionate management team
is like crafting a symphony;
each member brings their unique instrument,
but it’s the harmony of our passion
that creates the perfect dining experience.”
Harry Selvin, Owner
Their mission is to create a space that feels like home but inspires a sense of adventure, allowing visitors and locals alike to create memorable moments over exceptional hospitality. Welcome to Selvin’s — where good food, great drinks, and even greater company await.
Selvin’s is the premier restaurant and lounge
Selvin’s is the premier restaurant and lounge found next to the renovated Palm Garden Hotel. Modern yet classic, the food is described as California coastal cuisine. Indoor dining, outdoor patio, champagne room, and banquet event space make Selvin’s the perfect place for any celebratory occasion.
Executive Chef John Vega
John’s culinary journey began as a young prodigy at the Culinary Institute of America (CIA) in Napa, where he quickly distinguished himself as one of the institution’s brightest talents. His exceptional skills earned him a coveted position at Alinea, a world-renowned Three-Michelin-starred restaurant in Chicago, making him one of the youngest chefs to grace its kitchen. Fueled by fond memories of bonding with his father in the kitchen, set against the backdrop of classical music, John understands the intimate nature of food—the power it holds to create lasting memories and forge meaningful connections.
Driven by an unwavering commitment to perfection and a relentless desire to explore culinary boundaries, John embarked on a quest to craft unparalleled dining experiences.
For reservations, contact at reservations@selvins.com
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New Years Eve: DTLA’s Drago Centro Delights with Six-Course Tasting Menu
This New Years Eve, DTLA’s Drago Centro delights with six-course tasting menu
Come ring in 2023 at Drago Centro in Downtown Los Angeles this New Year’s Eve as Owner and Executive Chef Celestino Drago prepares a special
CENA DI SAN SILVESTRO (New Year’s Eve) Six-Course Tasting Menu ($200 per person)
including Kanpachi, Cipolle Fritte, Capperi, Peperoncino, Gel Fluido al Limone, Kanpachi, fried onions, capers, chili, and lemon fluid gel,
Torta di Granchio Dungeness, Peperoni Piquillo, Rucola, Remoulade, made with Dungeness crab cake, piquillo peppers, arugula, and remoulade,
Pasta Mista, Langostino, Americaine, a mixed pasta, langostino, and Americaine, Branzino Cileno, Gnocchi, Pomodoro Cimelio, Scampi, Chilean sea bass, gnocchi, heirloom tomato, and scampi,
Kagoshima A5 NY, Patate Affumicate, Salsa al Rosmarino e Pepe, Kagoshima A5 NY Wagyu smoked potato, with a rosemary peppercorn sauce, and Torta Cassata Siciliana Sfera, a sphere Sicilian cassata cake for Dessert.
Guests can also enjoy a Specialty Cocktail, Wines by the Glass, and Wines & Champagne by the Bottle from Drago Centro’s award-winning Wine List. So come celebrate, toast, and cheer the New Year at Drago Centro!
Drago Centro will be open on New Year’s Eve, Saturday, December 31st, 202, from 5:00 pm to 10:00 pm; Drago Centro will be closed on New Year’s Day, Sunday, January 1st, 2023; 525 South Flower Street, Los Angeles, CA 90071; 213.228.8998; www.DragoCentro.com
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