Languedoc Wines brings better dinner pairings to city’s dining scene, led by Advanced Sommelier Erik Segelbaum, with the goal of more restaurant exposure and happy diners.
Langeudoc is a postcard perfect area of sloped hills, lush ocean views and deep horizons in Southern France nestled along the coast of the Mediterranean Sea, the famous Rhone river and Provence in the east.
Languedoc Wines Brings Better Dinner Pairings
Curious wine drinkers eyes just perked up. Why? Those who understand, know the area has a lot of magic.
While the land is not as known as illustrious neighbors Bordeaux and Rhone, its quality is competitive and its price tag is far more attractive.
Languedoc Wines Brings Better Dinner Pairings
The Languedoc region produces conversation bottles.
It’s the bottle someone reaches across the table for – because it’s different, it’s more of a mystery – and that person’s palate is in the mood to investigate a playful pairing.
All these curious reasons led me to NYC’s The Winery for a masterclass of learning and tasting.
Advanced Sommelier Erik Segelbaum
Luckily we were led by Advanced Sommelier Erik Segelbaum, who has more than 30 years of experience, was named Food & Wine Magazine’s 2019 Sommelier of the Year and 2020 Wine Enthusiast 40 and 40 Tastemaker.
Beyond the credentials, what makes Erik great for today’s class is his unique approach.
See, Langeudoc hopes to get their wines in more restaurants: in today’s class more than half the people in the room work in NYC restaurants and wine bars and Erik understands that territory very well. He has been Beverage Director, Head Somm, Wine Director at restaurants around the country – so he knows how to explain to the restaurants how to get these bottles onto their wine lists and how to sell them – smart move by Languedoc!
The History
Languedoc has a robust and varied history with winemaking proving their villages keep innovating and the world follows.
Languedoc Wines Brings Better Dinner Pairings
The story starts back in the 1200s (when they were discovering wine fortification) and fast-forwards to the 1700s when a twist of fate forced the vineyards to move up the hillside – which became an unexpected blessing as the grapes flourished even better in their new, windier climate.
We keep going and in 1903, the area was a pioneer launching the world’s first organic expo. Something that even today, over a 100 years later, many competitors around the world are still behind on.
Some wines with bold, chewy tannins? Yes. Others with refreshing acidity? Yes.
We’ll get to tasting shortly.
But let’s spend a brief moment understanding the area that’s creating such vibrant flavors.
Languedoc Land
Five large areas with over 20 AOPs and those twenty are grouped in three very different climates: Mediterranean Coast, Atlantic Coast, Hills and Mountains.
Mediterranean, as you might imagine, offers long, warm summers with heavy sunshine and mild winters harvesting grapes Piquepoul, Bourboulenc, Clairette and Muscat.
Atlantic is quite different with consistent chills and cross-winds that deliver Cabernet Franc, Cabernet Sauvignon, Malbec, Chardonnay grapes.
Pacific, as you’d expect from the pattern emerging, is even more different. It’s intense. Dry and hot in the summer, cold in the winter. Warm days, cool nights. And this vigorous energy delivers rich, tannic reds like Mouvedre and Syrah.
Languedoc’s Future
Much like the wines themselves, Langedoc’s future continues to open up more and more showing a sense of depth, complexity – while, yes, also being ready to go today.
Nine of their wineries are less than 20 years old. They are a leader in the “Old World” turning toward organic and eco-friendly treatments. They’re excited to reach a new generation of younger wine drinkers with their message and their culture.
So, let’s have a taste.
There were over 20 wines being poured, showcasing varieties from sparkling to light white to big, bold reds. Everything from pairing with fresh oysters to gamey pheasant.
Here are my tasting highlights:
Domaine Saint-martin D’agel Le Pèlerin 2020
On the nose: juniper and fresh spices rise from the glass.
Mouth: soft, supple mouth feel, with relaxed tannins
The finish had an invigorating acidity.
Delicious to pair with grilled herbs.
Gerard Bertrand AN 825 Cremant de Limoux Brut Rose 2019
On the nose: effervescent, gushing with red fruit
Mouth: gush of strawberry;
Finish is crisp and refreshing.
Pair with citrus-dressed salads or even spicy BBQ,
Villa Noria La Serr Picpoul de Pinet
Nose: zesty, floral and refreshing
Mouth: lemony and citrus aromas with a lovely texture
Finish: bright, uplifting finish.
Pair with mussels and fresh oysters
Domaine de brau Cuvee Etymologie 2020
Nose: Aromas of red and black fruits
Mouth: A delicate mix of vegetation and spices
Finish: A clean, crisp finish
Pair with tri tip and roasted pheasant
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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!
Photo Credit: Oscar Flink
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.
Photo Credit: Oscar Flink
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.
Executive Chef Michael Hung
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.
Photo Credit: Oscar Flink
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.
Photo Credit: Oscar Flink
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.
Photo Credit: Oscar Flink
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.
Photo Credit: Oscar Flink
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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Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
LA Legendary newscaster Fritz Coleman extends his show “Unassisted Living” at North Hollywood’s El Portal Theater. Today we talk with Fritz about comedy during “cancel culture”, performing clean and his comedy special playing on TubiTV.com
Below is edited for length and clarity. To see the full conversation, visit FlavRReport YouTube Channel.
Today we have a returning guest. Fritz Coleman, thank you so much for coming back again
Fritz Coleman: I am honored to be back. It’s so rare to be invited back anywhere and you’re a gentleman.
Joe Winger: Last time it was very diverse. Because I’m a comedy geek, and I love live comedy. I really want to dive deep with you this time.
So the show is called Unassisted Living. It’s taped live at the El Puerto Theater, shown on TubiTV.com.
Fritz Coleman: Tubi is a free streaming service. It’s like Hulu. It’s an advertiser supported streaming service. There are very few ads at beginning and in the end, but I’m just happy to have it there.
We appealed to Tubi by saying that there are a lot of Netflix and Amazon prime comedy specials, but very few geared to the demographic that I talk to, which is, as I say, old people and their parents.
We thought that it would be fun for boomers and above just talking about the common experiences of aging and having grandchildren and how do we survive the pandemic and all that. We seem to have found an audience for this. We’re just having a blast. I love that.
What’s Live Comedy like after the Pandemic?
Joe Winger: You’ve mentioned a few times in public about how it’s funny to go back to a regular comedy routine after the pandemic. What’s changed the most?
Fritz Coleman: That’s a great question. I would say a couple of things have changed. Some good, some bad. I think, and I don’t know that this has anything to do with a pandemic. It has to do with a cultural divide in America. The difference in opinions and how prickly and protective people are about their own opinions.
Things have gotten very politically correct. Now I don’t do political humor. I don’t even do current events humor, really. And there’s a selfish reason for that.
First of all, the shelf life of current events material is very short and second of all nobody’s going to do it better than Bill Maher or Stephen Colbert or Jimmy Kimmel.
Third of all, it’s just a time where people are so hypersensitive about everything you don’t even have to do a punchline about Donald Trump or anything related to that.
You can just say the word in the setup and be booed. You get it from the audience. So I want to avoid that.
The good aspect of what has changed in comedy
Truthfully now the good aspect of what has changed is I don’t think there’s been a time in recent history when comedy has been more important because there’s a kind of a malaise.
There’s a sort of a mild national depression again, it’s the cultural divide. It might be a post pandemic PTSD kind of thing, people just want to be taken out of their heads. So what I do is get up there and talk about the common experience of getting old and just the common experience of American life for people my age.
If you connect with them and they recognize what you’re talking about and they laugh, it’s very cathartic for them.
For that one hour and 15 minutes, you’ve taken them out of their heads. You’ve made them forget that things are not perfect in the world. And I think it’s very therapeutic. So from that respect it’s a good time right now for standup, but it’s also a time when it’s fraught with landmines.
Joe Winger: I want to go a little more into detail on TubiTV, what it’s like to shoot a show. Obviously in the 1980s and 1990s, HBO and Comedy Central did a lot of live comedy. I should say live to tape, it’s not actually live. Now Netflix has become so incredibly popular.
Tell us how to access and see the show. So what’s it like both starring in the show, producing the show, and what does it actually take to make the show happen?
Fritz Coleman: I have a favorite theater in Southern California called the El Portal Theater in North Hollywood. I have a residency there through May now.
We’ve just been extended for the second time. Once a month, I do a show there. And within the El Portal, it’s a very iconic Southern California performing venue, hey have a smaller theater called the Marilyn Monroe Forum. It’s a 100 seat theater. It’s a semi-circular. It’s a half theater in the round.
I chose this venue for a couple of reasons. First of all, I like the intimacy of it. I like to walk up and look into people’s eyes and see their reaction.
It becomes more of a conversation than a performance. I saw this venue on Hacks, which is a great show about stand up starring Jean Smart. I don’t like shows about stand-up mainly, I’m too
They did one of their episodes where they wanted to shoot her in a more cocktail table environment. They shot an episode in this theater where they had six or seven cocktail tables in front. Overhead cameras and lighting, beautiful lighting.
I thought that’s where I want to do my show. That’s exactly how I want it to look. It’s not a big, broad performance where you’re strutting the stage like Chappelle or any of those guys.
So I taped it there and it felt really good.
When you [produce the show] yourself. You hire a producer and a director and I did that and trusted that they would bring my vision to light. We had a great show, we took one Sunday afternoon to tape two shows, 3pm and 7pm and then we cut the best of the two together and presented the final product to all the streamers.
We had some interest from First World Digital which is the digital content arm of A24. Then got interest from Tubi.
So we had to find a streamer that thought it was important for us to appeal to boomers and adults.
It works so well that I got a residency at this theater, meaning once a month I do a show there and we just got extended for the second time.
We will be there once a month through May and It’s fantastic. I’m at a stage in my life where I’m not looking to have national fame. I just love the work. I love to do local theaters and clubs and whoever will have me now. And it’s been a blast.
Joe Winger: You seem so incredibly comfortable on camera. You’ve mentioned in the press, the daily grind that was your day job. What I’m wondering about is what’s your process like building up your show?
Fritz Coleman: It’s your daily job. There are two guys that had a spectacular work ethic in our business. One was George Carlin, who wrote for hours every day, and Jerry Seinfeld, who would discipline himself to write for a couple hours every day.
Even if you don’t have anything ruminating in your mind, you have to write every day. You have to discipline yourself to sit in front of that page and write. Something will happen. And you have to do it, and it’s a grind. And all writing can be lonely and laborious and not productive, but you have to do it.
And then you have to try it. But I think one out of ten concepts or jokes or bits that you come up with, ultimately make it into your long act
Larry Miller, one of the great stand ups, a great friend of Seinfeld said, “Building a stand up act is like operating a moonshine still. You get one drip at a time and it takes forever.”
And it really does. The beauty of not having my job and I had the fortune of having an astonishingly wonderful job at NBC Los Angeles for 40 years. I was their main weekday weather guy.
But I did 12 hours a day there. Then I would write, then I would do shows between the early and late news and come back. But now that I’m retired from that job, I can discipline myself to write every morning. I can concentrate on the quality of my shows. I have this Residency, which allows me to do new blocks of material every time.
So more than any other time in my career, my set is expanding more quickly. It requires discipline and it just requires sticking to it.
Joe Winger: Jerry Seinfeld is famously not blue. But other names, George Carlin, Richard Pryor, Robert Klein are certainly more aggressive
In your own words, you’re famously “squeaky clean”. Is that a deliberate choice on your part? What are the advantages, disadvantages to that?
Fritz Coleman: There are both advantages and disadvantages. I’m clean for two reasons. When I first started in comedy, when I came out here in 1980 to Los Angeles to do stand up, and you were auditioning to go on the talk shows, Carson, Merv Griffin, Dinah Shore, whoever’s talk shows you were doing, you had to be clean.
And when you were working in the [comedy club] rooms, you had to be clean, even if you weren’t auditioning for the talent coordinators on their shows, because if they were in the room watching somebody else and saw you be blue or really edgy on stage, it would be impossible to get their attention because they were afraid for their own job.
So you had to work clean.
So I just disciplined myself into that. The second reason why clean is important is because you will get more very lucrative corporate work, if you’re clean. If IBM has a conference in Las Vegas and they’re looking for somebody to entertain their 10, 000 person mid-level-management convention, you have to be squeaky clean.
You can’t even do double entendres and many times they’ll want to parse your act before you even do it. It’s better business to work clean.
Third of all, I’m in my seventies and people my age appreciate a cleaner act.
That was another thing we pitched to Tubi. I’m Dave Chappelle’s biggest fan, Chris Rock’s biggest fan, but there are people my age that just wince at some of the language and stuff.
I don’t want them to be uncomfortable. I’m not here like Richard Pryor was or George Carlin was to challenge the First Amendment. I’m not there to push the boundaries. Honest to God, I just want to make people laugh and smile and have a good time and feel better for one hour.
Joe Winger: When you’re out and about at these shows, you meet younger comics who might be asking you for advice. Is there any common advice you give to young performers or performers newer to the industry?
Fritz Coleman: Yeah, be true to yourself. Find who you are.
You’ll always start out copying somebody else. When I started out, I was copying, and sometimes you do it subconsciously. I was copying Robert Klein and his beautiful stage presentation, and George Carlin and his writing skills.
Then after a while, you’ll find out what makes you unique and you’ll write to that and find yourself. Stick to that and don’t quit.
It can be a ruthless business to try to get a foothold in, but don’t quit. The longer you go and discipline yourself to, to writing and being true to your character, people can sense phoniness from a mile away.
Just be true to yourself. And that’s what people resonate with.
Fritz Coleman’s comedy show “Unassisted Living” has been extended at North Hollywood’s El Portal through May 2024. Find tix and schedule here.
Find Fritz Coleman’s comedy special “Unassisted Living” on TubiTv.
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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.
FlavRReport.com on Youtube
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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Executive Chef Kristin Puttkamer Canopy Wine Lounge, Palm Springs’ Newest Elegant Oasis Featuring Exceptional Wines
Canopy Wine Lounge, Palm Springs’ Newest Elegant Oasis Featuring Exceptional Wines from Around the World Officially Introduces Executive Chef Kristin Puttkamer
Canopy Wine Lounge, Palm Springs’ newest oasis, proudly introduces Executive Chef Kristin Puttkamer and her delectable new Fall Menu that will enchant and excite the palates of wine enthusiasts, perfectly pairing Canopy Wine Lounge’s exceptional wines with elevated California cuisine, creating an unforgettable experience right in the heart of Palm Springs!
Elevated California cuisine right in the heart of Palm Springs
Photo Credit: Mollie Kimberling
Canopy Wine Lounge is the first upscale wine lounge in the Coachella Valley, catering to locals, domestic, and international tourists.
With nearly 150 wines from around the world, amongst greats Lithology (St. Helena, CA), Waypoint (Napa, CA), Otronia (Patagonia, Argentina), and Alkina(Barossa Valley, South Australia), it promises an unforgettable experience where the world’s finest wines meet Executive Chef Kristin Puttkamer’s gourmet culinary delights.
Born and raised in the vibrant city of Boston, Kristin Puttkamer’s journey to becoming the esteemed Executive Chef at Canopy Wine Lounge in Palm Springs is marked by an exciting array of experiences and a passion for culinary excellence.
Photo Credit: Mollie Kimberling
Puttkamer’s early exposure to different cultures ignited her love for food and hospitality.
Her travels with her grandmother across Europe, from Ireland to Germany, London to Italy, instilled in her a deep appreciation for diverse flavors and culinary traditions.
Puttkamer took an unexpected turn
After earning her Bachelor of Science in Media and Communications from New York University, Puttkamer took an unexpected turn by entering the finance sector.
She secured a position at Goldman Sachs, where she initially served as a Foreign Exchange Analyst before advancing to a managerial role. However, as her enthusiasm for the finance world in New York City waned, she decided to embark on an adventurous journey by biking across the country.
Where her heart truly belonged
This transformative experience led her to realize that her heart truly belonged to the West Coast.
Photo Credit: Mollie Kimberling
Over the years, she laid down roots in Los Angeles where she worked at various talent agencies, managing numerous celebrities.
Puttkamer ultimately discovered that her genuine passion lay in the culinary arts.
Photo Credit: Mollie Kimberling
Deciding to pursue this newfound calling, she courageously enrolled in culinary school at the age of 38, leaving behind her established career in entertainment. Puttkamer honed her skills through formal education at The Culinary Institute of America in Saint Helena, California.
Winemaker Josh Kelly (Photo: Mollie Kimberling)
During her studies, she embarked on an externship at the Michelin Star restaurant, State Bird, where her culinary prowess caught the attention of Darioush Winery. At Darioush, she worked under Michelin Star Chef Chris Lemerand and Chef Sean Massey, embracing the challenge of crafting innovative menus inspired by California’s seasonal bounty and Persian influences, enhancing the winery’s culinary experience for guests.
Kristin’s culinary journey reached new heights
In 2024, Kristin’s culinary journey reached new heights as she accepted the role of Executive Chef at Canopy Wine Lounge in Palm Springs and with her extensive experience and unwavering dedication to culinary excellence, Chef Puttkamer has created an innovative menu that promises to delight the palates of wine enthusiasts, featuring a delectable array of bites curated to perfection.
vibrant celebration of California’s agricultural bounty
Executive Chef Kristin Puttkamer’s menu at Canopy Wine Lounge is a vibrant celebration of California’s agricultural bounty, showcasing a commitment to local and seasonal ingredients.
With a creative flair, Chef Puttkamer artfully incorporates premium products, such as Tsar Nicholai Caviar, sourced from Northern California, into her culinary creations. Each dish is thoughtfully crafted to highlight the freshness and quality of the ingredients, ensuring a harmonious blend of flavors that reflects the essence of this rich agricultural region.
By emphasizing seasonal produce and sustainable practices, Executive Chef Kristin Puttkamer creates an evolving menu that delights the senses while supporting local farmers and producers, inviting guests to experience the true taste of California in every bite.
Executive Chef Kristin Puttkamer’s Fried Green Tomatoes are a standout dish, featuring locally sourced tomatoes that are delicately fried, complemented by fresh, vibrant little gem lettuces from nearby farms.
In addition, her Tartines showcase her artisanal sourdough bread, crafted from a sourdough starter that she has diligently nurtured for over five years. Another menu favorite is the Handmade Potato Cakes layered with Old Bay Remoulade, Dungeness crab and pickled leeks.
Canopy Wine Lounge seamlessly blends the art of winemaking with a vibrant social hub and an elegant event space. This year, they proudly produced a signature wine, Desert Wren, crafted with care by Winemaker Josh Kelly.
At the same time, Canopy Wine Lounge invites guests to unwind in style and enjoy their diverse selection of wines five days a week. As a wine lounge, Canopy offers a diverse selection of wines in brilliantly curated atmosphere with the relaxed appeal of your neighborhood wine bar.
Noah Mamet, former U.S. Ambassador to Argentina from 2014-2017
Canopy Wine Lounge was conceived in collaboration with Noah Mamet, former U.S. Ambassador to Argentina from 2014-2017. His extensive efforts to strengthen bilateral relations were recognized with the Medal of San Martin at the rank of Great Cross by the government of Argentina. In addition to his diplomatic achievements, Mamet is the founder of NMA Partners, a business consulting firm, and he produces wine from his vineyard in Mendoza, Argentina under the label ‘Gran Diplomat.’
Canopy Wine Lounge boasts an impressive selection of exceptional wines curated from some of the world’s most renowned winemakers, including Michel Rolland, Philippe Melka, Matt Sands, Alberto Antonini, and Juan Pablo Murgia. The lounge also features Ambassador Mamet’s personal wine portfolio from Mendoza, Argentina under the label, ‘Gran Diplomat,’ showcasing Malbec, Cabernet Franc Blend, and Red Blend and Rosé. Guests can indulge in the exclusive experience of tasting the first and only wine made in Palm Springs by Sommelier and Winemaker Joshua Kelly, Desert Wren, which has finished its ageing process in Canopy Wine Lounge’s terracotta-hued wine amphora and is now available on premise to taste and for purchase.
Nestled near the vibrant Palm Canyon strip, Canopy Wine Lounge showcases the meticulous design work of California Modern and Midcentury Modern maestro Christopher Kennedy. The venue offers a breathtaking view of the San Jacinto Mountains, providing an idyllic setting for a vinous journey around the globe.
So come hungry and happy and enjoy an extraordinary evening at Canopy Wine Lounge!
Canopy Wine Lounge is open every Thursday through Monday from 5:00 pm to 9:30 pm and closed every Tuesday and Wednesday. Happy Houris offered every Thursday through Monday from 8:00 pm to 9:00 pm. Guests can enjoy almost 150 wines at Canopy Wine Lounge as well as purchase any bottle for retail. For more information about Canopy Wine Lounge or to make reservations, please call 760.656.0054 or visit www.CanopyWineLounge.com or OpenTable.com.
Love learning about Languedoc. One of my favorite less known regions