Hollywood entertainer Cat Ce On Staying Physically & Mentally Fit In Hollywood
“It’s all about balance”
All round entertainer and producer Cat Ce is a familiar face and name in Hollywood circles.
Known for Producing sold out comedy shows every month at The Ice House, The World Famous Comedy Store etc. She also is a fan favorite guest star on leading shows at Jimmy Kimmel’s Comedy Club Las Vegas.
When not doing stand up comedy, she is a working actress and just celebrated her 50th popular Podcast, which is on spotify and iheart radio.
Cat Ce is definitely productively packing her days with her creativity and manages to stay fit and radiant. She is also a certified Pilates teacher – which explains the body!
Her work out regime is very specific to her needs and she swears by swimming to keep her body toned and mind relaxed.
Anyone who has been backstage at a comedy show or eaten at a comedy club will tell you there are specific comfort foods that may not be the healthiest if eaten on a nightly basis. Who doesn’t love pizza or chicken wings and fries at 11pm?
Well, Cat Ce for one stays away from the temptations as much as she can.
“I try to eat healthy & balanced meals.
Smoothies, fruits, veggies, fish or lean meat with great protein are my main nutrients…”
reveals Cat Ce
“…I try to do everything in moderation. I don’t completely cut out bread, I just try to minimize the intake of carbs, get enough protein, and never deprive myself. I have a balanced lifestyle. Staying active with daily exercise, and swimming is my daily routine. A solid workout will obviously help you stay in shape, but also helps me manage stress.
I keep physically strong, which leads me to feeling mentally strong, this also guarantees a good night sleep — which is also key.
The simple basic fundamentals of taking care of ourselves is my mantra, this will lead to success. I believe.”
Something tells me Cat Ce is right!
To catch Cat Ce performing check out her upcoming shows in Los Angeles Hollywood Improv Jan 15th and 19th, the Comedy Store Jan 15th and Jimmy Kimmel’s Comedy Club in Las Vegas on Jan 20th!
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Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
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.
For more info, go to www.TitosTacos.com
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.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
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Heraclea Olive Oil delivers award-winning flavor, along with health and heritage, reveals Berk Bahceci
Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci
We are here with Berk Bahceci from Heraclea Olive Oil.
Berk joined me for a conversation (via zoom). Below has been edited for length and clarity. Find the full conversation on our YouTube Channel.
I’m excited because I’ve tasted your olive oils and they’re subtle, they’re flavorful, and there’s a great story behind them. And today I wanna touch on all of that and a little bit more.
Tell me a bit about your background and how you got into olive oil
Berk: Sure. I moved to the United States approximately 10 years ago for college. Actually. That’s how my story here started. I studied economics at UCLA and then I went to law school at UC Berkeley.
But the day I started law school, I realized something was off. I started questioning whether I was the material to be an attorney. Three years passed by. I took the bar exam and started working. In my first year I realized, I don’t want to be a lawyer anymore.
I started looking for an exit plan. So I reflected back on myself, my life, my childhood. What is one thing that would make me wanna wake up every day with excitement?
I realized olive oil is out there. My family owned some olive groves before, but we were never doing this with a business mindset. It was just produced and consumed within family and friends. I came up with the idea to tell my family, why don’t we turn this into a business, create a brand around it, and sell it here exclusively in the United States.
The market itself is very dominated by a couple big players from certain countries.
I did more research and realized that Turkey is the fifth largest importer of olive oil into the United States, but you are not seeing any Turkish brands on shelves.
What’s the reason for that? It’s probably because producers in Turkey don’t have the means to come here, establish a distribution center like channels, and move product. Selling in bulk is the easiest and most convenient way for those people.
But I wanted to bring a new way for the Turkish olive oil in the United States with Heraclea that’s how we found it.
We’re definitely gonna get into Turkey in a second. A lot of the people watching this are wine lovers. Region is very important. So tell us about the region that you’re farming
Berk: Region has an impact on olive oil as well. That’s the reason why the European Union has a scheme called Protected Designation of Origin. I’m sure wine lovers and cheese lovers will know, when I say PDO, the red and yellow emblem that you see on certain products sold in specialty food stores.
PDO is basically a stamp given by the European Union, to distinct products. What do I mean by that? So the variety of olive that we work with is called Memecik. There are over 2000 olive varieties in the world.
Do me a favor, say that variety again and spell it for us.
Berk: It’s called Memecik. It is very unknown, very rare because it is specific to the region that we produce.
And that’s why the European Union has given a couple years ago to this region and this olive variety, A P D O certification. For example, in California most growers are bequia, right? If they were to plant Memecik, which they can, in California, they won’t be able to have this PDO certification.
So PDO only comes if Memecik is grown in Milas. That’s a very special thing for us and we are very proud to be working with a very rare variety. So when you buy olive oil, it is for certain that you won’t taste it with any other brand because it’s distinct to Milas.
Just the same way that champagne only comes from the Champagne of France.
Berk: That’s exactly what I was going to say.
When did you realize the magic and the power of the Memecik varietal?
Berk: This PDO certification is so new that we did not found this business upon that, that certification. It was just an added value with the PDO, but we always knew that our olive oil was distinct in its quality.
It has actually recently been approved by International judges in New York International Olive Oil competition, Japan Olive Oil Competition, Istanbul Olive Oil Competition. We got gold and silver medals from all of these. And this is the first year that we are actively participating in these competitions.
It’s a really good moment for us because usually these things don’t happen in the first or second year. [Usually] you’re a producer for multiple years or maybe generations. So we’re really proud about that.
Congratulations. And just to give someone listening or watching an idea, the scale of these competitions.
Can you estimate how many different olive oils are in that competition?
Berk: I would say in the thousands, 2000. Maybe a hundred companies are winning these awards. You’re in the select field of the top 5-10% in the entire world.
The panel is composed of people from all around the world, from all producing regions, Italy, Tunisia, Greece, Turkey, Chile, Argentina. Experts. So it’s a good indication that the product is at a certain level of quality.
So let’s talk about the behind the scenes and the process of making this award-winning olive oil.
Berk: We have around a hundred acres of land with over 10,000 trees that we take care of with a team of seven full-time on the field every day. We don’t use any fertilizers, we don’t use any pesticides. We don’t use any chemicals. One reason is our grows are literally on the on mountains. They’re not plantations.
Many olive oil brands have what people call “olive farms” where the companies do intensive and super, super high density farming, which means that where maybe 10 trees would go. They plant a hundred trees. So it’s very compact, producing very high yield olives, but lacking taste because they’re fed with irrigation all the time.
So the olives get really big when they’re given water every day, whereas our olives don’t have irrigation because it’s on the mountains. Our olives, in comparison, are relatively smaller, which keeps the aroma very vibrant. That’s actually the secret behind it.
A lot of people who taste our early harvest olive oil say that it’s a little bit bitter, especially right after the harvest. That comes from the antioxidants that are loaded in it. Because our olives are very small. The density of antioxidants is higher, so that’s why the bitterness comes in.
We just prune the trees, cutting the excessive branches because we’re working in a very scarce, nutrient environment. Like I said, no fertilizers, so you have to keep the trees very optimal by cutting the unnecessary trees and branches so that whatever there is in the soil goes to the fruit.
That’s why our team of seven constantly does these kind of things. These kind of physical touches, no like chemical alteration or anything. Around October we start walking around the grow to determine the day of the harvest. That is the most exciting time of the year
Due to not using fertilizers, we really have to optimize the day of the harvest to maximize our production. So when we determine that day, which is mid-October, usually we start harvesting.
We hire local men and women who are living in nearby villages. We go in with a team of 20 to 30.
We keep it for 90 days until January. We don’t want to go into January. Because fruit flies, conditions and a lot of other things impact the quality.
So we try to finish everything from mid-October until January. We work with a local mill to process our olives. We take two batches every day, one in the afternoon and one at night because we don’t wanna wait in between.
If you start harvest at 8:00 AM and harvest until 4:00 PM the olives that you have harvested at 8:00 AM will have waited nine hours before going into the processing machine. We don’t wanna do that because as the olive waits, fermentation starts and the quality decreases.
So we do two deliveries every day to the local mills, one in the afternoon, and one later in the day. This way we ensure that our olives go right into production within two to four hours of harvest. Believe me, we’re working really hard to maintain that.
Then we store our olive oil in stainless steel tanks in temperature and humidity controlled rooms with nitrogen gas used as a buffer between the olive oil and the rim.
Think of a five ton tank. You fill it out, but there’s always some portion of the tank that is left empty and there’s oxygen in that empty part. When olive oil touches with oxygen in the stainless steel tank as it is stored, oxidation starts, which leads to rancidity, which decreases the quality of the olive oil. So we take that oxygen out by pumping in another gas – of course, food grade safety, no worries there.
That’s the level of attention and care we give to our olive oil.
Let’s switch to the the tasty part. Let’s talk about the flavor of your two bottles. Flavor profiles, aroma, anything you’d like.
Berk: So we have two products right now. We’re bringing in a third one soon.
Olive oil is the white bottle which is made from olives that we harvest starting from October until mid-November.
And the moment that we switch from early to mature harvest is when the olives start turning into this purplish color. As months pass the green olives start to ripen and then change in color. When we see that change into purple, that’s the moment we say, okay, early harvest is done.
Now we’re doing mature harvest and then everything else that we harvest mid-November, till January, is considered mature harvest. That’s the distinction between the two.
The mature harvest is the black bottle. And when it comes to flavor profile, there’s one disclaimer that I wanna make, uh, in general about, uh, these, uh, like.
Flavor profiles. I think to really understand and feel and get this smell. In any olive oil, you have to have a sensory memory, have that experience in your mind, I still remember it.
Here’s an example from my sensory memory:
We had a walnut tree right across the street by our house, and there was a fine paper-like cover, outside of the walnut. Right before they mature, we would take from the tree and taste it and it’s bitter. So that [bitter] taste is in my sensory memory right now.
Same as tomato stems. Like if you touch a tomato plant with your hands and play around and then smell your hands, you’re going to get a very unique tomato stem smell, and that’s like embedded in your mind now. So from now on, every time you taste an olive oil, if there is that distinct smell or taste in it, that’s how you recognize it.
So in our olive oil, early harvest, for example, I get the notes of freshly cut grass, tomato stems, walnuts, banana.
What I was told in this olive oil school that I went to in Spain is, get your hands out there. Touch everything, smell everything. Taste everything. That’s how you develop your sensory memory.
And that’s how you become, as people say, familiar. But you know, like you don’t have to have a certificate to be one. You know, you just go out there and taste stuff and try to. Memorize and remember those smells and tastes.
I was talking to somebody earlier this week about food pairings and he had a similar answer, which was be curious.
Exactly. Taste things, touch things, smell things, and be curious.
I know your website has a cookbook, let’s talk about some of your favorite food pairings with your olive oil
Berk: I love drizzling our early harvest on cheese plates. That’s my favorite thing. Early harvest is more for finishing dishes because it has a bitter aroma to it.
If you cook with it, you may have a bitter taste in the food. Actually, I know people who cook with our early harvest. I know people who drizzle with our mature harvest, so it’s not set in stone.
It really depends on what you like, but generally, early harvest is better for drizzling over salads. Hummus, cheese. Sometimes I dip my bread in it.
That’s a tradition we have in Turkey sometimes, find a piece of bread and dip that into your olive oil, and that’s a good breakfast.
Mature harvest is for everything else. Cooking, baking, marinating. A lot of people are saying that they use it for marinating.
Anything else you want us to discover about olive oil?
Berk: Our goals are twofold. One is, olive oil is a very healthy product for human consumption, There is research showing that the positive effects on health of olive oil, daily consumption of olive oil. We believe that a product that is so healthy for humans should do no harm to the environment.
It’s production should not cause any more trouble to our Mother Nature. That’s why we’re not using fertilizers. That’s why we’re not using pesticides. We think there’s a solution in nature to resolve any problem that these things claim to be curing. That’s number one, producing as environmentally friendly as possible.
Number two is to introduce to the world the intricacies of Turkish cuisine. It is beyond just kebab. It is just one meal in thousands of distinct and unique recipes. And the way that we treat these recipes are not just a list of ingredients.
To us, these are stories from past generations and that Turkish cookbook has 550 very distinct recipes. Each recipe is associated with a specific region or maybe sometimes even a village.
It almost sounds Farm To Table.
Berk: Exactly. That’s the goal. We’re small batch and we have really certain values and principles.
Are there any specific health benefits that you wanna cover?
Berk: There are a lot. There are a lot of research. I’m not a scientist. I’m not a doctor. But consuming olive oil daily helps with chronic diseases. Cardiovascular diseases. Type 2 diabetes, and many more.
We have lab reports showing the amount of antioxidants in our olive oil, which is around 500 milligrams per liter, which is a high amount. Consuming antioxidants is healthy. Olive oil has anti-inflammatory effects as well.
When you consider all of these things and if you consume fats, why don’t you switch to a healthy alternative where research shows that its consumption helps you.
That’s why as a layman I recommend consuming olive oil on a daily basis.
Berk, you’ve given us a lot of good information. You’ve given us a lot of tasty ideas.
Let’s talk about how to buy and how to, how to where we can buy your olive oil.
Berk: We’re available online at heraclea.co. There is no “m” at the end.
We will very soon be available on Amazon.
If you are in New York, we will soon be available in NoHo. Manhattan. Then if you are in Seattle, very soon we will be available in a grocery chains in Seattle.
Hopefully by end of this year we will be in over a hundred physical locations
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Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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Vietnam Celebrates Art: Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
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