The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail –Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
WWE & Seagram’s Just Dropped Spiked Drinks — and They’re Debuting in LA with a Summer Slam!
Los Angeles, get ready to crack open a can of pure chaos.
In a move that blends bold flavors with body slams, WWE has officially entered the ready-to-drink game, teaming up with Seagram’s Escapes Spiked to launch a first-of-its-kind boozy beverage line — and the big debut is going down right here in LA.
WWE, now part of TKO Group Holdings (NYSE: TKO), has tapped the iconic malt beverage brand for a multi-year partnership, kicking off with the release of the Seagram’s Escapes Spiked WWE Series — a trio of hard-hitting, fruit-forward drinks that are as wild as a lucha libre leap off the top rope.
And fittingly, the launch gets its spotlight moment at one of pro wrestling’s most hyped events: Money in the Bank®, happening Saturday, June 7 at the brand-new Intuit Dome in Inglewood. That’s right — the launch party hits the heart of SoCal, where Seagram’s Spiked will make its official WWE debut in front of thousands of roaring fans and a global live stream.
LA Is the Launchpad for WWE’s Boozy Revolution
For the first time in WWE’s legendary history, the brand is slapping its name on a ready-to-drink alcoholic product — and naturally, they’re doing it big in the entertainment capital of the world.
“This partnership is about tapping into energy, authenticity, and cultural reach,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO. “Seagram’s brings flavor innovation, we bring the spectacle. Together, it’s a main event in a can.”
The Flavors? All Heat, No Filler
The Seagram’s Escapes Spiked WWE Series isn’t just rebranded drinks — it’s a full-on flavor smackdown designed with wrestling fans (and party people) in mind:
Rumble Punch™ – A high-voltage remix of the fan-favorite “Jamaican Me Happy,” this can brings a rush of strawberry, watermelon, lemon, and guava.
Pineapple Powerhouse™ – Bright pineapple, tart cherry, and lime make this one feel like sipping a sunset in Venice Beach — until it body slams your taste buds.
Slammin’ Blueberry™ – Smooth blueberry and citrusy lemon make this flavor the sweet submission hold you didn’t see coming.
Each one is clocking in at a session-friendly ABV and is available at major retailers across LA County and beyond. From backyard bashes in Echo Park to rooftop viewings in DTLA, these drinks are built for summer in the City of Angels.
From the Ring to Retail — and Into the Streets of LA
As an Official Partner of WWE, Seagram’s Escapes Spiked won’t just be in the ring — it’ll be everywhere. The brand is locking in major visibility during WWE’s biggest shows of the year, including SummerSlam® and Survivor Series®.
Even better? WWE Superstars will be hitting select LA retailers for in-person appearances, giving Angelenos a rare chance to meet their favorite wrestlers and snag some signed swag while stocking up on drinks. Think: your local BevMo! or Vons turning into a full-blown fan fest.
“This is a dream combo for LA,” said Jaime Polisoto, brand director for Seagram’s Escapes. “You’ve got star power, big flavor, and unforgettable events happening in the coolest city in the country.”
Bottom Line: LA, It’s Time to Sip and Slam
WWE and Seagram’s Spiked aren’t just selling drinks — they’re delivering a full-throttle, flavor-fueled experience made for fans who love their entertainment loud, their drinks cold, and their summer unforgettable.
So whether you’re tailgating outside the Intuit Dome, throwing a rooftop watch party, or just posting up with friends in your favorite Silver Lake bar, make sure you’ve got a can of Seagram’s Escapes Spiked in hand.
Because in LA, we don’t just watch the main event — we live it.
Bob’s Well Bread Brings Santa Ynez Flavor to Calabasas for One Day Only
Good news, L.A.: you won’t have to trek to wine country to get your hands on one of the state’s most beloved baked goods. For one day only, Bob’s Well Bread Bakery—the cult-favorite destination from Los Alamos and Ballard—is popping up right here in Calabasas on Saturday, June 7, starting at 9 a.m., hosted by Calabasas Coffee House.
If you’ve spent any time exploring Central Coast food spots, Bob’s is probably already on your radar. From perfect croissants to impossibly crisp ciabatta, Bob’s Well Bread is a bakery that inspires road trips. But for one Saturday only, the drive gets a whole lot shorter.
“We’re incredibly fortunate to have so many loyal customers from Los Angeles who regularly make the trip to the Santa Ynez Valley and often ask us to open a location closer to home,”
Bob Oswaks
Owner
“So when Ian and Lauri Metrose graciously invited us to do a pop-up at their beautiful Calabasas Coffee House, we didn’t hesitate for a moment. It was a resounding yes! We’re thrilled to bring a taste of Bob’s Well Bread to L.A.—all the handcrafted favorites our guests know and love.”
Set in the heart of Calabasas, Calabasas Coffee House will transform into a bakery-meets-café experience for the day, marrying Bob’s signature baked goods with CCH’s stellar coffee program. “We’re huge fans and couldn’t be more excited to bring their pastries and sandwiches to the coffee shop,” says co-owner Ian Metrose. “We know our CCH community will love this! Our goal is always to serve delicious food and drinks that bring people together, and this partnership is a perfect way to do just that.”
The menu for the day is packed with bakery hits, including:
Grab-and-go sandwiches, ideal with a cold brew or cappuccino
And yes—Bob Oswaks will be on-site, chatting with fans and longtime customers, making the experience feel even more personal.
Co-owner Bob Oswaks
For L.A. food lovers who’ve never made the pilgrimage north, this is a rare chance to taste what the hype is all about—without the two-hour drive. Just show up early: lines are expected, and when it’s gone, it’s gone.
WHEN: Saturday, June 7, 2025 | 9:00 a.m. until sold out WHERE: Calabasas Coffee House | 4774 Park Granada, Calabasas, CA
Grab a coffee, load up on carbs, and consider it your Saturday well spent
Texas Gin Breaks Through: Dietz Distillery’s Five Judges Gin Wins Silver at SFWSC
In a year where agave, amaro, and Japanese whisky have dominated West Coast bar programs, one small-batch gin from the Texas Hill Country is making a name for itself—and turning heads far beyond state lines. Five Judges Gin, crafted by Dietz Distillery in Fredericksburg, Texas, just brought home a Silver Medal at the 2025 San Francisco World Spirits Competition (SFWSC)—a major moment for a young label quietly doing extraordinary things.
For gin lovers and bartenders in Los Angeles and San Diego, this kind of recognition matters. The SFWSC is the real deal: judged blind by some of the top palates in the industry, it’s where global brands and tiny upstarts go head-to-head—and only the best earn medals. That a relatively new distillery from Central Texas held its own against legacy houses and international heavyweights? That’s worth a closer look.
Dietz Distillery’s Five Judges Gin
At its core, Five Judges is a London dry-style gin, distilled using traditional European methods—but it’s also unmistakably Texan. It leans into citrus from the Rio Grande Valley to brighten up its herbaceous base, adding a warm, zesty lift that SoCal gin fans will recognize and appreciate.
“WE’VE ALWAYS BELIEVED IN HONORING TRADITION WHILE CAPTURING THE BOLD SPIRIT OF TEXAS,” DIETZ FISCHER
OWNER AND DISTILLER, DIETZ DISTILLERY
“To see our Five Judges Gin recognized on a global stage is a tremendous honor. This award affirms our commitment to slow, intentional distilling and to producing something truly special right here in Fredericksburg.”
The name Five Judges tells a uniquely local story—one rooted in family and legacy. It honors five members of the Wieser family who helped shape the civic and legal framework of the region, their legacy now bottled and distilled into a spirit that carries weight far beyond the farm.
If you’ve spent time tasting through the shelves of places like Barkeeper in Silver Lake or Collins & Coupe in San Diego, you know how hard it is for a new name to break through. But Dietz Distillery isn’t just riding on narrative—there’s serious technique behind it. Fischer trained under Austrian master distiller Markus Wieser and draws on both European precision and Texas terroir. The result is a gin that respects structure but isn’t afraid to get wild with flavor.
Though the distillery only opened in 2021, it’s already earned a reputation among Texas spirits insiders for its small-batch approach. Alongside the gin, Dietz also produces fruit brandies made with farm-grown stone fruit—peaches, plums, and pears—that feel like a nod to California eaux-de-vie, but with a bold Hill Country edge.
For now, Five Judges Gin is only available at the tasting room in Fredericksburg. But if you’re the type who plans road trips around spirits destinations—or just loves discovering the next under-the-radar bottle before it hits a Venice Beach backbar—this one deserves a spot on your radar.
At a time when SoCal bartenders are increasingly looking beyond the coasts for fresh inspiration, Five Judges feels like the kind of gin that could quietly slip into a Martinez, shine in a Southside, or stand solo on a cube. It’s thoughtful, layered, and proudly off the beaten path.
Best Tasting Room! Best Wine Club! Oregon’s Willamette Valley Vineyards named by USA TODAY 10Best editors
An acclaimed panel of wine and travel writers and USA TODAY 10Best editorshave awarded Oregon’sWillamette Valley Vineyards with two bests; Best Tasting Room and Best Wine Club in the country, taking the #1 and #2 spots, respectively.
The winery was established in 1983, and considering the field of more than 11,600 wineries in the United States, its recognition and accomplishments are no small feat.
A first-time win for Willamette, the award also demonstrates the fervent support of the winery’s robust superfans. With almost 5 million daily visits to the USA TODAY site, the 10Best Readers’ Choice Awards are coveted by winemakers across the country as a testimony to the wine tastings, food pairings and overall wine experiences.
According to USA TODAY, these nominations were carefully curated by a panel of subject matter experts for the Best Wine Tasting Room and Best Wine Club. 10Best editors narrow the field to select the final set of nominees for the Readers’ Choice Awards, and readers were allowed one vote per category, per day. In 2023, only one Oregon winery was on the top 10 list, with Washington and California wineries dominating.
Chef DJ MacIntyre
Willamette has 10,000 wine club members, and 26,000 shareholder members, the only Oregon winery that’s traded publicly.
WVV Founder and CEO Jim Bernau By Carolyn Wells-Kramer
“There’s no one like us anywhere in the world,” said Founder and CEO Jim Bernau. “It’s Willamette’s devoted members, customers and visitors who are fanatical about our tasting rooms and wine club, and they put us on the podium. Similar to the way we were funded with crowdsourcing, this accolade somewhat unexpectedly put us at the top, and no one knew where we landed in the polls until they tallied the votes,” he said.
“I’m happy to provide a top-shelf experience to guests and wine enthusiasts who want to share their joy with others and I’m proud to see an Oregon winery rise to the top.”
The Willamette Valley Estate Tasting Room in the Salem Hills is Willamette’s flagship, offering wine tastings, food pairings from Executive Winery Chef DJ MacIntyre, and memorable wine experiences overall. They have 10 total tasting rooms and replicate their upscale wine and food experience at winery restaurant locations in Lake Oswego, Vancouver, WA, Happy Valley and Bend. Guests can opt for an immersive stay among the forest and vines camping and glamping at Into the Woods in an RV or Airstream, or stay in well-appointed guest suites near the tasting room.
“Our pride in hospitality shows,” said Bernau. “It doesn’t surprise me that we have superfans willing to vote for us many times over the course of a month,” he said. “They’ll often tell us about their experience in person or on an online review site. But I am constantly surprised at hearing from fans in Europe or South America or Australia who travel all over the world for wine and tell us ours is the best wine experience they’ve ever had–wine, food, tours, view, everything. We’ve come a long way in 40 years and we’re proud to help shine a spotlight on Oregon wine through USA TODAY!”
“When we heard we were nominated, our marketing department quickly and efficiently got the word out to tens of thousands of our members via email and social media to vote for Willamette,” said Chief Operating Officer Libby Spencer. Coincidentally, the nomination window was open during Willamette’s Owners Weekend, and recycled paper postcards were printed with QR codes so people could vote quickly and sustainably. “Many owners commented to me that they appreciated how fast and easy the process was,” said Spencer, “and so they went back time and again to vote.”
Echoed Bernau, “Our community-funded model differentiates us from other wineries. These wine enthusiasts are super fans who provide support. It just so happened that they were at the winery during the voting period for their annual owner celebration. They helped each other remember to vote every day throughout the campaign.”
Willamette has an intricate but obviously effective way of tiering support for their wine enthusiasts.
At the top level, for Owners who have 300 or more shares of stock, perks like printed business cards for Owners, or discounted tastings and food at any of the 10 locations.
As one of the five largest wine producers in the state of Oregon, Willamette sources all of its grapes from 500 acres in Oregon’s Willamette Valley, from Forest Grove to the South Salem Hills. They own and manage 1,018 acres of vineyard land consisting of thirteen estate vineyards with two more in the making, 234,000 cases produced in 2023, a new biodynamic vineyard and sparkling winery Domaine Willamette in the Dundee Hills and 346 employees.
About Willamette Valley Vineyards
Founded in 1983 by CEO Jim Bernau with the dream of creating world-class Pinot Noir while serving as stewards of the land, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine. In addition, all the vineyards have been certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon-Safe programs. With 1,000 acres under vine, Willamette farms its Estate winery in the Salem Hills, sparkling winery Domaine Willamette in the Dundee Hills, pioneering Tualatin Estate Vineyard near Forest Grove and Elton Vineyard in the Eola-Amity Hills. The winery has expanded in recent years to include 10 tasting rooms in Oregon, Washington and California – growth made possible by the stock ownership of many wine enthusiasts.
Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson to Design NBA Co-Branded Wine Labels
Kendall-Jackson, America’s #1 selling Chardonnay and the NBA’s first official wine partner, is bringing serious West Coast style to the hardwood. The iconic winery has partnered with Victor Solomon, the celebrated Los Angeles-based artist and designer behind the NBA’s reimagined Larry O’Brien Championship Trophy, for a collaboration that toasts the artistry of basketball — and the elegance of wine.
Victor Solomon: Elevating the Game from Court to Canvas
A fixture in L.A.’s contemporary art scene, Victor Solomon has redefined what it means to merge sport, luxury, and design. Best known for his Literally Balling series — which transforms classic basketball hoops into intricate stained glass and gold masterpieces — Solomon treats basketball not just as a game, but as a cultural icon worthy of reverence.
From galleries to NBA arenas, Solomon’s work honors the emotional gravity of the sport — turning backboards into altars and trophies into works of fine art. His approach captures the soul of the game through materials that reflect its grandeur: 24K gold, crystal, handcrafted glass. For Solomon, basketball is more than entertainment — it’s a universal language of aspiration, creativity, and resilience.
A Collaboration Rooted in Storytelling and Craft
The Kendall-Jackson x Victor Solomon partnership is a natural pairing — both steeped in craftsmanship, narrative, and bold vision. As Kendall-Jackson continues its cultural expansion as the NBA’s wine of choice, this collaboration brings together two powerhouses that understand what it means to honor tradition while pushing boundaries.
This partnership promises to celebrate the rich connection between sports, culture, and community, uniting wine lovers and basketball fans alike in a shared appreciation of artistry — both on the court and in the glass.
Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson
This collaboration, rooted in mutual connections with the NBA, will feature Solomon’s artistic vision in designing the labels for the league’s first co-branded wines with Kendall-Jackson in Sonoma County, California.
The partnership will officially kick off during NBA All-Star Weekend in San Francisco, where Kendall-Jackson and Solomon will unveil the wine label designs at NBA Crossover, a multi-day fan fest event that celebrates basketball culture, part of All-Star Weekend, taking place in San FranciscoFebruary 14 – 16, 2025. Kendall-Jackson will launch a co-branded Sonoma County Cabernet Sauvignon, a Monterey County Chardonnay and a Lake County Sauvignon Blanc in August 2025.
“When we partnered with the NBA, we set out to uniquely blend the culture of wine with the excitement of the game,”
Chris Jackson
Co-Proprietor of Kendall-Jackson
“We are excited to partner with Victor Solomon and bring his extraordinary talents in connecting art with sports culture to the look of our first NBA co-branded wines. This partnership is a natural fit as we expand our relationship with the league and continue to explore unique ways to engage our audiences.”
The partnership brings together Kendall-Jackson’s legacy of craftsmanship and Solomon’s signature design aesthetic, which blends traditional artistry with modern inspirations. Victor Solomon’s prior work—including his acclaimed “Literally Balling” series that reimagines basketball through the lens of stained glass and fine craftsmanship—has earned him a reputation for pushing the boundaries of design in sports and culture.
“My work has always been about elevating the artistry within sport,”
Victor Solomon
“Partnering with Kendall-Jackson allows me to extend that vision by creating and celebrating a shared spirit of craftsmanship. My work has included collaborations with the NBA on bespoke trophies and immersive installations that celebrate the league’s iconic legacy. Through the tactile beauty of a wine label, this collaboration offers an opportunity to unite these worlds in a meaningful way.”
Solomon’s meticulous design process involves months of research and hands-on experimentation to craft pieces that are both visually stunning and deeply resonant. Recent projects include a Swarovski crystal basketball installation for the NBA’s 75th Anniversary celebration and his “Journey” sculpture series, which explores the evolution of the game through iconic materials. Upcoming works include collaborations with international museums and luxury brands, and a court refurbishing project throughout California, further cementing his role as a leader at the intersection of art and sports.
For more information about this partnership, visit www.kj.com/NBA. Follow Kendall-Jackson on all social platforms with handle @KJWines.
Los Angeles Discovers Aphrodise Sparkling Wine, You should taste Before Your next Party, Frank Schilling Reveals
Whether it’s a wedding, party, or just drinks with dinner. We want taste. Maybe we want a few drinks. We also want to protect ourselves from tomorrow’s hangover.
It’s hard to find a drink that can take day to night quite like a Greek rosé and Aphrodise wants to prove it to you.
Frank Schilling, Co-Founder of Aphrodise
Today’s conversation with Frank Schilling from Aphrodise has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Our audience is foodies. We’re wine lovers. What’s the most important message today you want to share with an audience of foodies and wine lovers?
Frank Schilling:
I’m an Epicurean myself. I don’t have a lot of pretense around my love of food and wine, I just love great food and wine and I’ve tasted so many great things.
I’m a character who hasn’t had a meal at home in 22 years. As an internet entrepreneur, I used to work, literally seven days a week for many years and eating out was my escape from my work because it’s the one place my laptop and phone couldn’t rule the day, or the moment.
For me, eating out was that escape and that vacation of the moment.
I created a life around dining out probably like many of your listeners or viewers. And I have a deep well of respect for great food and wine and also for the people who admire it and chase it, it’s a, it’s one of the great things in life.
I’m always stunned by people who don’t truly love food. I feel like they’re missing something and leaving part of life on the table.
Discovering Aphrodise sparkling wine
Joe Winger:
You have this new discovery. Let’s talk a little bit about Aphrodise. Tell me about how you discovered the grape varietal?
Frank Schilling:
I’m a wine lover. I tasted my way through Bordeaux and Burgundy.
All the way through, I could never really tell a Merlot from a Cab. I’d be lying to you if I said I knew what a Nebbiolo or a Valpolicella was and how all those grapes differed from each other.
I do enjoy great brands of wine. I do understand the difference between years and what impacts a year.
But when I was building [my restaurant] it was COVID. I was doing some fingertip math and I realized we’re gonna have to start bringing over a lot of sparkling [wine] for mimosas and for brunch. It was 300 seat restaurant, two seatings, 600 seats on a brunch [shift].
You start to do the math and you realize, “Wow, 52 weekends a year, bottomless mimosas. I’m going to need about 3,000 bottles of wine per quarter of champagne. So let’s go out and get some. We live on an island and supply chain management wasn’t really an option.
So we started to taste through different varieties of champagne.
I came to discover what Tom Cruise did in [the movie] “Cocktail”, which is, champagne is like perfume going down, but like sewage on the way back.
It comes from a well meant place, not mean spirited towards the great region of Champagne.
Joining the Aphrodise sparkling wine party
It’s just the nature of Champenois produced wine and that Chardonnay grape that makes a beautiful champagne is such that you just can’t consume a lot of it in the heat or humidity in the sun.
FlavRReport.com on Youtube
Traditional Champagne vs Aphrodise Sparkling Wine
It just isn’t the type of forgiving libation that lets you function afterwards and you don’t feel good.
The yeast isn’t good for a lot of people. Not everybody’s impacted the same way but, a large portion of the population doesn’t do well with champagne and heat in sunlight as a day drink.
The recovery profile isn’t something that people look forward to.
Aphrodise from the grape varietal called Xenomavro
I discovered that I’d had that problem myself for years. The yeast wasn’t working for me.
So when I discovered Aphrodise, it was a grape varietal called Xenomavro.
A high altitude grape, Greece’s most noble grape.
It’s a very forgiving drink. In a sparkling format, it’s something you can drink in the heat, it’s something you can drink in larger quantities, I can tell you that the recovery profile, for me and for many others, is exceptionally good.
Meaning you can drink a lot of it and bounce back and go again.
As a wine producer, that’s music to your ears. But it’s also nice knowing I’m making people feel better. I’m not putting something in the market that’s going to make you feel sick after overconsumption.
At a party enjoying Aphrodise Sparkling Wine
Joe Winger:
Just to give a little backstory. Frank, I hope you’ll talk to us a little bit about one of your first adventures. You mentioned you’re an internet entrepreneur, you had some success with website domains.
Can you explain a little bit about that and maybe a lesson you learned from that journey?
Frank Schilling:
It’s a lesson that some of your listeners and viewers probably have some experience with.
I registered a domain name back in the dot com era. Then I registered 2 [dot com names], then 10 and I got some generic names like wine.com , cars.com. Names like those.
I started to realize, wow, these names have value.
I wound up registering a lot of generic names and then I had difficulty managing them because in those early days of the Internet, it was all very unwieldy. The infrastructure for managing those names.
So I created a lot of that management infrastructure. Then in the process, grew that business over a 20 year horizon and wound up selling the 3 companies that comprised that enterprise to a company called GoDaddy, which we’ve probably all heard of.
So some of their infrastructure was my infrastructure and is now their infrastructure.
To the extent you like the new GoDaddy offering for managing domain names, you’re welcome, for the small part I played in helping that become a reality.
In the old days, I was traveling a lot. I had an office in Manchester in the United Kingdom, one in Newport beach in California and my main office here in the Cayman Islands. I would travel between the offices, New York, Miami and many other cities, just for work all around the world.
Enjoying Aphrodise Sparkling Wine
At the beginning of COVID that all came to a grinding halt. I sold those businesses and decided that with my love of food, if I was going to stay in the Cayman Islands, I realized I’m gonna have to eat at home more and I realized, the offerings of restaurants wasn’t the depth was hoping for.
So I built the restaurant, as a result of that that then led to Aphrodise.
Joe Winger:
I love the full circle of it.
Since we’ve mentioned the restaurant once or twice. Can we hear more about your restaurant Mykonos Cayman?
Frank Schilling:
Sure. During COVID lockdowns, there was a new plaza going in on the beach and I had mentally designed a restaurant years ago, but sold the real estate for it.
So when I saw the plaza going up, I was crestfallen. These guys built my dream on their land. My fantasy of what a place would look like. But then I was happy to learn that the plaza was a strata titled affair. It wasn’t owned by one conglomerate.
So I bought into that plaza so I could control the real estate. Then once I had the real estate I did a sort of “money no object” fit out that left a very residential-looking restaurant really quite beautiful.
I love the culture of Greece and I love the idea of the long lunch and the lack of pretense in the party and [being] all welcoming, with children, grownups will dance on the table and get really carried away.
The kids are running around. It’s all very loving and family oriented.
Whereas, Ibiza is a little more drug fueled and party, ragey and a little more intense.
I loved the soulful day party of Greece. We’re on an island and the Greeks are on islands. So I thought how nice it would be to bring some of that to my reserved island here in Grand Cayman. Grand Cayman is more of a place you quietly go to escape and enjoy the beach and family.
It’s not really a St. Bart’s where you go to seek out a great party. I always hoped that there’d be room for at least one place like they have in St. Bart’s here.
So I built a really big place, 320 seats, super residential, relaxed, welcoming, But completely devoid of pretense. You can come in, flip flops and shorts, or you can come in a beautiful gown as we’d hope in the evening.
But we don’t have a lot of structure and posture around it. We want you to feel free when you come. So that, I built that venue here, and you can see it online.
It’s called Mykonos Cayman. We have an Instagram where people can learn about the restaurant.
When you come, please come for a glass of Aphrodise on me. Mention Frank said I could have a glass of Aphrodise
Joe Winger:
You introduced Aphrodise at the Las Vegas Wedding Show. How did it go? Why do you think Aphrodise is the best drink to have at a wedding?
Frank Schilling:
It’s the color of love. It’s a beautiful color of red.
We took it to the wedding show because I thought that wedding planners would share the same pain point that I discovered as a restaurateur. Which is, if you want to buy a bottle of great champagne, easy, you go to the liquor store.
But when you start getting up there and you need 100 cases for an event or a series of events, getting that quantity consistently and getting a good product is actually quite difficult. And expensive.
So we thought we’d introduce Aphrodise.
Knowing that we could go directly to the wedding planners and help their fulfillment and execution and deliver a better product.
Something that people could really lavish in the heat or at an after party where you’re really enjoying the bubbly and then feel better in the morning. That was really the goal.
My first champagne experience was at a wedding and I drank a little too much. For the next day or two, I was laid up.
So we try to bring something to market that is good for people or at least makes them feel good in the moment and helps them recover.
We had a line all day. I poured a 5,000 servings of Aphrodise that day. People loved it.
Let me tell you, that’s a lot of work, opening bottles. It looks very glamorous. But when you’re really going at velocity, my hands hurt at the end of the day.
We got a lot of upstart business out of that. People were like, “Wow, this stuff is actually quite good.’
Joe Winger:
Let’s talk about flavor profile.
Pouring out 5,000 samples, what’s the most common feedback we get about the flavor, aroma, the mouthfeel, what are we experiencing?
Frank Schilling:
So when you sip a drink and you talk about mouthfeel or we have a glass of wine or champagne and you have a sip and there’s a little bit of a yeasty, gamey after taste.
For some people in red wine, it can be somewhat desirable.
In champagne, unfortunately it stays with it as well.
When you’re having champagne, which is more of a celebratory libation, that’s not a desirable quality. You want to have something that finishes clean in your mouth.
If you have lots of sips, you’re going to get a good buzz. You want to be able to recover quickly and elegantly without that headache that comes from the yeast and all those elements that bring its flavor.
So the taste of Aphrodise is a very clean mouthfeel and it finishes with a light crisp apple or cherry. Some people taste strawberry.
It’s a small bubble. Very light charmat, produced in small vats, a naturally produced bubbly effect. It lives in tanks for 3 months and it gains its bubbly in a natural way.
A little more expensive to produce that way. Prosecco, for example, will carbonate. They’ll add carbonation just like you would to a can of soda.
We don’t carbonate. We allow the bubbly to form naturally through the fermentation process, which is how it should be.
Co-Founders of Aphrodise Sparkling Wine
Joe Winger:
When it comes to food and wine pairing. What would be your favorite dish to pair with a glass of Aphrodise?
Frank Schilling:
Aphrodise is literally the only thing that I drink, and I’m crestfallen when I can’t find it.
It’s a dark rosé so it goes nicely with meat – a burger or a steak. Chicken or fish. It’s also a great dessert drink.
I like Aphrodise as a warmup libation and as an after dinner, like celebratory drink if you’re having a party, there’s an after party.
Joe Winger:
You’ve done a lot in your life. You’ve had a lot of adventures, a lot of successes.
Any inspiration or lessons you can share with the audience?
Frank Schilling:
The answer is love for people and love for living your best life, love for conviviality. I have a lot of love for the people that I encountered that have helped me in my journey. Those who’ve just been a part of my life, there for a season or there for a reason, as the saying goes, I try to embrace everybody.
See the good in everybody. There are people you click with more than other people. I say yes to everything unless it hurts me. I have a real lust for life and a good energy level.
Joe Winger:
If you’re loving Frank’s energy and his positivity, you wrote an amazing book. Would you mind giving us a summary of the book and what it was like writing it?
Frank Schilling:
It’s called Omnia Vincent: the universe wants you to win.
I wrote the book as I’d sold my businesses. It was during COVID lockdowns and everybody was [going through a] “The end of the world” mood type thing at that time.
You write a book like this for your grandchildren. If one day they want to know more about grandpa and did our success come from or where did our financial wealth come from?
It’s nice for them to know a little about the person who tried hard and maybe you can see something in yourself. So I really wrote it for my future ancestors.
I want to be the guy who left something for the grandkids and great grandkids to understand a little about my brain. And it’s really just written in short micro chapters.
Joe Winger:
Because you’re an epicurean, if you’re going to have any plate for dinner tonight, what would it be and why?
Frank Schilling:
Tonight I’m actually feeling a Pittsburgh style steak, seared on the outside. I haven’t had good red meat in about a week, and we just got some A5 Wagyu at the restaurant Our chef is a butcher and he’s also a certified Angus ambassador. So he gets great cuts.
We do a beautiful short rib burger, which is really lean short rib again on the outside with a bit of a char finish. We have a charcoal grill inside the restaurant, which is beautiful.
Joe Winger:
Thank you so much for your time. If someone wants to learn more, what are the best ways to find and follow websites, social media for Aphrodise?
Frank Schilling:
DrinkAphrodise on Instagram and the website DrinkAphrodise.com
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8 comments on Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
Over-priced for what it is. Be realistic!
Great holiday ideas. Wish I wast staying in town