Hungry for a Modern, Healthier Ramen? We tasted Chef Woo Instant Ramen – Packed with Bigger Flavor, Better Health
If we’re being honest, Instant Ramen hasn’t had the best reputation. Kinda the opposite. It’s known as the cheapest stuff broke college kids can eat. I ate it, maybe you did too. You get a case at the dollar store for $10 and that could last you a week. From 16 to 22, it’s what you did. It was almost a rite of passage.
Too salty, full of bad stuff, tasted like a potpourri of slimy chunky stuff. But cheap and filling.
Well, it’s time to change that. And Chef Woo wants to do just that. Bring good flavor and bring a much more health-conscious approach?
Did they do it? Keep reading and find out.
Chef Woo’s Inspiration
Chef Woo’s Instant Ramen is inspired by Song Wu Sao, the legendary female chef from ancient China, whose tasty soup became so famous, it lifted her community out of hard times.
Chef Woo Today
Now Chef Woo is trying to change the world too. They’ve created plant-based ramen that’s tasty and nutritious, and puts significantly less strain on our environment.
As their website says:
“Better for our health.
Better for our families.
And for our global future. It’s a lasting change we can make together!”
Chef Woo products are made with the highest standards when it comes to quality and nutrition.
Chef Woo’s Flavors
Roasted Chicken
A hearty classic to warm your soul and fill your tummy. Roasted Chicken flavor made with absolutely no animal products.
Roasted Chicken Ingredients
Organic Wheat Flour, Organic Sunflower Oil, Organic Pea Protein, Seasoning (Cane Sugar, Corn Maltodextrin, Yeast Extract, Autolyzed Yeast, Torula Yeast, Dehydrated Vegetables [Garlic, Onion, Chives], Spices, Natural Flavor), Dried carrot, Salt, Dried Onions, Dried Red Bell Pepper, Dried Peas, Dried corn, Potassium carbonate, Sodium carbonate, Guar gum.
Braised Beef
Home comfort in a bowl. Enjoy the rich and satisfying braised beef flavor, made with absolutely no animal products.
Braised Beef Ingredients
Organic Wheat Flour, Organic Sunflower Oil, Organic Pea Protein, Seasoning (Corn Maltodextrin, Cane Sugar, Salt, Yeast Extract, Autolyzed Yeast, Dehydrated Vegetables [Onion, Garlic, Chives], Spices, Natural Flavors), Dried carrot, Salt, Dried Onions, Dried Red Bell Pepper, Dried Peas, Dried corn, Potassium carbonate, Sodium carbonate, Guar gum.
Thai Lemongrass
Transport your taste buds to south-east Asia with the tangy zest of Chef Woo Thai Lemongrass.
Thai Lemongrass Ingredients
Organic Wheat Flour, High Oleic Sunflower Oil, Organic Pea Protein, Spice (garlic, onion, green onion, brown sugar, salt, soy sauce powder [soy sauce (fermented soybeans, wheat, salt), maltodextrin, salt], turmeric, lime juice powder (lime juice, maltodextrin), citric acid, sesame oil, lemongrass oil, spice extractive, silicon dioxide), Dried Carrot, Dried onions, Dried Red Bell Pepper, Dried Peas, Dried corn, Salt, Potassium carbonate, Sodium carbonate, Guar gum, Sodium Tripolyphosphate.
Sweet Chili Togarashi
Add a little spice to your day with a sumptuous medley of Japanese flavors. Our Sweet Chili Togarashi never disappoints.
Sweet Chili Togarashi Ingredients
Organic Wheat Flour, High Oleic Sunflower Oil, Organic Pea Protein, Seasoning (Spices, sea salt, dehydrated orange peel, sesame seeds, poppy seeds, brown sugar, dehydrated garlic, and silicon dioxide), Dried Carrot, Dried onions, Dried Red Bell Pepper, Dried Peas, Dried Corn, Salt, Potassium carbonate, Sodium carbonate, Guar gum, Sodium Tripolyphosphate.
Chef Woo’s Ramen Conclusion
How does it taste:
It has way better flavor. I loved the chicken and braised beef. Frankly, some of the others have too much flavor for me. But maybe it’s perfect for you. I don’t like spicy. If you do, you’ll probably love all of them.
Is it healthy?
First, easily they are all more health-conscious then the previous generation. Second, yes again, they are healthy in general.
Would I recommend Chef Woo’s Ramen?
Yeah, I’d buy the chicken and the beef. For me, not the spicier ones.
Browse more at Chef Woo’s website
Find Chef Woo’s Facebook and Instagram.
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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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A.O.C.’s Valentine’s Day Dinner in West Hollywood & Brentwood
A.O.C. Presents Valentine’s Day Dinner in West Hollywood & Brentwood
Suzanne Goin’s Decadent Four-Course Dinner Designed for Two
A.O.C., by Chef Suzanne Goin and business partner Caroline Styne, 3rd Street and Brentwood
Indulgent four-course A.O.C. Valentine’s Day celebration dinner
Chef Suzanne Goin designs an indulgent four-course Valentine’s Day celebration dinner available for dine-in and delivery on Tuesday, February 14, 2023.
The evening begins with a delicious trio of dishes to savor – Blood Orange with Avocado, Cilantro & Crème Fraîche; Charred Albacore on Lavash with Lemongrass, Kumquat & Cashews; and a Stack of Cheesy Focaccia with Jamon & Black Truffle.
Next is a course of Nettle Gnocchi with Maine Lobster, Pecorino & Sugar Snaps.
For the main course, each guest can choose from Turmeric-Grilled Oyster Mushrooms with 2 Peas’ Broccoli, Pistachio & Calabrian Chiles; Striped Bass with Roasted Beets, Fennel & Citrus Chutney; Stuffed Chicken with Morels, Country Bread & Stewed Leeks; or Slow-Roasted Beef Tenderloin with Red Wine Red Cabbage & Horseradish Cream.
Leave lots of room for the sweet ending – Ode to the Samoa Cookie for Two – Chocolate, Dulce De Leche & Coconut Ice Cream.
The dinner is priced at $150 per person, excluding beverages, tax and gratuity; reservations are offered from 5:00 p.m. – 10.30 p.m.
Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two
Enhance the dinner with Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two – Flor de Passion with Hibiscus-Infused Mezcal, Kumquat Cordial & Lime. To pair with the dinner, Caroline Styne has selected a flight of her favorite Rosé Champagnes— J. Lassalle, Brut Rosé, 1er Cru, Billecart-Salmon, Brut Rosé and Lanson Pink Label, Brut Rosé, and a curated list of recommended wines by the glass or bottle offered at a supplementary charge.
Vegan and Vegetarian options are available; please note these preferences when making reservations.
The public can book reservations on OpenTable.com and require advance payment.
a.o.c. valentine’s day dinner
february 14, 2023
$150 per person
vegetarian option available
to share
blood orange, avocado, cilantro & crème fraîche
charred albacore on lavash, lemongrass, kumquat & cashews
stack of cheesy focaccia, jamon & black truffle
***
nettle gnocchi, maine lobster, pecorino & sugar snaps
***
choice of
turmeric-grilled oyster mushrooms, 2 peas’ broccoli, pistachio & calabrian chiles
or
striped bass, roasted beets, fennel & citrus chutney
or
stuffed chicken, morels, country bread & stewed leeks
or
slow-roasted beef tenderloin, red wine red cabbage & horseradish cream
***
ode to the samoa cookie for two
chocolate, dulce de leche & coconut ice cream
featuring
valentine’s day cocktail – flor de passion
Sparkling Rosé Flight & Wine Flight, curated by Caroline Styne
(supplemental charge)
WHEN:
Valentine’s Day
Tuesday, February 14, 2023
5:00 p.m. – 10.30 p.m.
A.O.C. 3rd Street
8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859
A.O.C. Brentwood
11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.
Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue.
The duo also operates two restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel.
The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
For further information and complete menus for a.o.c.,
visit www.aocwinebar.com
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George Gallagher Gets Lucky with Law in BET+ Perimeter TV Series from Tyler Perry, Armani Ortiz
George Gallagher gets lucky with the law in BET+ Perimeter TV Series from Tyler Perry, Armani Ortiz
We’re with actor George Gallagher. He’s currently on BET+ new show, “Perimeter”.
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Talk a little bit from an actor point of view. All the different characters you’ve played, what’s your preparation process like?
George Gallagher:
It tends to vary from role to role. I utilize a lot of different disciplines. But for example, on Perimeter I play an attorney who takes on cases that others wouldn’t necessarily.
He knows where his bread and butter comes from, but he likes to challenge and, when dealing with that, I’d watched a lot of different things.
I watched Better Call Saul.
I watched different lawyer shows and I consulted with some attorneys and did some research and, I have a relative who’s an upper echelon attorney in the tri state New York area. I spoke with her in some detail about different things and went through the script actually, and to try to make it make sense for me in a very real, visceral way.
But also honor the world that Armani Ortiz and Tyler Perry had created.
So it varies quite a bit. I like to be really spontaneous and instinctive with everything. I like to go off the moment of what I get from the other person and what happens in the moment.
How I respond to things 12 words or less, unfortunately is not my specialty, but that’s why we have writers to give me dialogue.
Joe Winger:
Talk about Lance, the character you play in Perimeter.
George Gallagher:
Working on the show is one of the gifts of my creative, professional career.
Armani Ortiz is the young writer-director visionary, who has created the show and put it forth with Tyler Perry as executive producer. And he also directed the Tyler Perry documentary, Maxine’s Baby, about Mr. Perry’s life that’s doing quite well right now.
He’s really an extremely talented young guy. He really invited me into his world, to create whatever I wanted within certain parameters. He was very collaborative with the actors. He allowed us to rehearse, work through things, but also give it our own flavor.
I come from the theater and actors that work in that studio tend to have that background because we can work quickly. We’re autonomous. We have some process and technique and I believe that we’re able to collaborate with others in a way that’s immediate, and in theater, you’re out there in the unknown and there’s no one to cut you out.
If you have a bad moment, the audience sees it.
So actors really learn how to hyper focus in real time. That was a bit of the experience. Once the cameras were starting to roll, but we did have an incredible cast.
Most of the people came from California, some from New York. I’m really drawn from both coasts that came to Atlanta to film and work on the show.
It’s a great story. It’s period. It takes place in the nineties surrounding Freaknik, which was a really popular hip hop festival in Atlanta. The Olympics is in the backdrop, when they had them here in the early 90s. The whole city, the airport expanded. It really put Atlanta on the map as a major metropolitan city. So that’s all happening in the backdrop. They had the first black mayor at the time.
My character, Lance, is a high end attorney who has a very private clientele that pays him very well. Their cases might be a little more challenging.
He represents people who are, sometimes stepping outside of the law and in the criminal world and which makes it all the more challenging.
But back to your earlier question, I was researching lawyers that had taken on different civil rights cases that are a little more controversial in terms of dealing with the system and upholding a belief in the system.
Someone like Alan Dershowitz, I watched Reversal of Fortune.
He took on a lot of civil rights cases and then went and defended someone that everyone thought was a murderer.
But the reason why he did those things and which was an underlying, or rather an overtone of that novel and the film Reversal of Fortune. It’s really about if you believe in the legal system and making sure that everyone has a fair and just defense, regardless of their socioeconomic background.
My character, Lance, is from a different world than I am.
Malcolm, who’s one of the main characters on the show, that I defend and I represent. I don’t want to give too many spoilers away, but it’s a really exciting world.
People should check out the show and see where it takes everybody.
Joe Winger:
When you talk about the cast there’s a range of different names.
Any specific lessons you learned from any of the cast?
George Gallagher:
There’s one scene in particular where my client’s brother ends up getting arrested. He’s looking at some serious charges and we have to go visit him and give him some reassurance and get more information about his case.
Both of the actors, Malcolm Xavier, who plays Malcolm on the show and Jalen Gilbert, who plays his brother were extraordinary.
We shot in a visitation room in a police station and when this actor walked in, I felt like he was really in jail or in prison.
The guy transformed.
I’d met him [before] and we rehearsed the scene and everyone’s nice and we’re in hair and makeup and shooting the crap and talking. Then you get on set and it’s not the same human being, which is such a gift as an actor when you have.
It forces you to really respond and you’re just in the moment. The three of us had a really exciting dynamic and I thought it translated really well on film.
It reminded me of things as an actor, which is if you believe it, if you really believe it, the audience will believe it too. Everybody around you on that set will believe it.
If you don’t. then it’s kind of luck of the draw and you’re hoping for the editor [and music score] to help you.
If an actor is really meant to be an actor, and they’re worth their grain of salt, it comes from them living in this danger zone. And this guy, he came out, he was dangerous. You felt like anything could happen.
He reminded me of a young Denzel Washington.
And Malcolm was also exceptional. It was impossible to not believe they were brothers. You could feel the affinity, but also the sort of rage that was brewing between the two of them.
Joe Winger:
That vibe helps inform your performance as well. It just makes the whole scene more alive and in the moment for you.
George Gallagher:
Absolutely. You just feel like you’re there with another human being having an experience and you forget you’re an actor and that you’re in a story and you just really like suspension of disbelief.
As actors, we get to live many lives, which is what I love the most about acting.
Armani Ortiz really set the stage for that to happen to us.
Also making it feel authentic and real. The art direction, the cinematography, every department was really on point.
Joe Winger:
You’ve played some really intense roles. After a day on a set that heavy, as a human being, as an actor, how do you relax?
George Gallagher:
That’s a really good question. A different film that I did, called “Altered States of Plaine” is about a guy who falls asleep and wakes up in different parts of the world. He doesn’t know why it’s happening to him and he resorts to drug induced insomnia to stay awake.
It’s very bizarre film and it balances a lot of psychological aspects.
Sometimes in a role you do immerse yourself and you work to within an inch of your life. [Afterwards] you come out and shake it off and sometimes you’ve got dings in the fender that aren’t going away.
But as an actor generally I just laugh and shake it off. The camera eats all that stuff up, hopefully we all can shake hands and go out for a drink later on and bury the hatchet.
Joe Winger:
It sounds like on your current show Perimeter, it does have a more congenial vibe.
George Gallagher:
Absolutely. I’ve worked on two projects there [Tyler Perry Productions] now. It’s one of the most positive environments you could ever step into as an actor. Tyler Perry Productions hires the very best of the best of people.
I remember in California walking on the Paramount [lot] for an audition and everybody looks so happy. They had a twinkle in their eye.
[I mentioned it to a friend and they replied] “They’re all winning the game.”
I was like, you’re right. There is that gratitude, you get a job for that week. You’re part of the 1%. You’re very lucky. It’s a privilege.
Joe Winger:
You’ve been outspoken about the future of Hollywood, digital storytelling, AI. You’ve had publicly a very positive outlook on what the future looks like.
George Gallagher:
I don’t believe the human soul will ever be duplicated and replicated.
I think they’re going to get interesting products and effects that are going to look really cool and fascinating, but there’s still going to be a storyteller that’s a human being behind that.
But I still think that writers, storytellers, actors, and people in the visual, there’s still going to need to be human beings manning this.
There’s always going to be a need and a desire for communal experience. A human being telling stories and artists, but it is probably going to alter a lot.
The audience determines at the end of the day, it’s about what they want.
Joe Winger:
Our audience is very food based, wine based, cocktail based, I’m not sure if you identify as a foodie.
What’s your favorite dish? What do you love to cook?
George Gallagher:
My pronouns are asparagus, broccoli, and spinach. [George laughs]
I love food. I’m big into real food, raw foods organically grown, supporting local farmers, salads greens.
There was a dish that I used to make, sausage and pepper penne.
I use turkey sausages because I like it a little healthier. I would make it with fusilli because it soaks up the sauce better. Getting the oils and the fats into the sauce, and then the fusilli just grabs it and soaks it all up, and then I would add almonds into that dish.
Maybe some spinach. Definitely have to have green peppers and some spicy peppers, bright colored rainbow diet.
If I cook it too much, then it’s a mess. But I’ve gotten better at it over the years. It’s edible.
Joe Winger:
You finished shooting “A Heart for Christmas” in Los Angeles. Can you talk about the movie and what you play?
George Gallagher:
Absolutely. I just wrapped “A Heart for Christmas”. I play Dr. Carl, who’s really driven, sort of type A person who is engaged to the protagonist in the film, breaks it off early on and because he’s got his own sort of, he’s a quasi McDreamy meets McDouchey sort of doctor. A little bit of a God complex, and he’s quite pleased with himself.
It’s a Christmas film and it’s fun and has a lot of humor and charm.
We shot for a few weeks in LA and all around Pasadena. We got to experience Christmas in the summertime.
It should be out sometime before this Christmas.
Joe Winger:
Anything in the future we should be looking for you?
George Gallagher:
On Netflix, the new film Six Triple Eight starring Kerry Washington, Oprah Winfrey, Dean Norris, and Sam Waterston.
That was also directed by Tyler Perry.
I play a character named Levi who’s a business executive and it takes place around the Second World War.
Part of the film was shot in Atlanta, some in Europe: England, Germany, all around the world.
It’s one of the biggest productions I’ve ever personally been involved in with a lot of great actors and had a terrific script. I think people are going to really like the story.
Joe Winger:
You’ve made the unorthodox choice as an actor of leaving Los Angeles, having a family life somewhere else. What inspired that move?
George Gallagher:
It’s been a blessing in so many ways I can’t even tell you.
We live in a suburb of Atlanta north of the city. Having my children be born in Los Angeles and being from the New York area, I’ve never not lived in a major metropolitan area.
You really just can provide a better quality of life for your family. I moved here [from the New York area]. I heard Tyler Perry was quarantining and was going to keep production going.
I thought nothing stops that guy. Those are the kinds of people I want to work with. I said to my wife and family, “Let’s go to Atlanta. We can always come back to New York later.”
It’s just amazing. It was like everything that I had wanted and planned for.
Very rarely in my life have everything unfolded exactly the way I’d hoped and envisioned it. But this was one of those situations and it’s an hour from New York.
It’s green, it’s beautiful, and people are friendly. You get great organic food and there’s farmers everywhere. We have, of course, Georgia peaches everywhere.
Joe Winger:
As we wrap up any social media, any websites? What’s the best way to follow you, find out more about you?
George Gallagher:
Feel free to follow me on Instagram. It’s GeorgeGallagher7. Facebook is George Gallagher.
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San Diego: Tequila and Taco Music Festival Returns April 6-7, at a New Venue
Tequila and Taco Music Festival Returns to San Diego April 6-7, at a New Venue
The 8th annual Tequila and Taco Music Festival returns to San Diego at its new venue in Thrive Park at Snapdragon Stadium on Saturday, April 6 and Sunday, April 7.
8th annual Tequila and Taco Music Festival at Snapdragon Stadium April 6-7
Festival goers will enjoy an enticing array of tequila tastings, delectable tacos, artisan vendors, and an exciting lineup of live music performances.
This annual festival has etched itself as a regional highlight, drawing thousands of attendees from across the state.
“We are thrilled to bring the Tequila and Taco Music Festival to Snapdragon Stadium for an unforgettable weekend of festivities,”
Vincenzo Giammanco
CBF Productions President
“This event is a celebration of delicious Mexican food, craft tequila, and great music. We look forward to welcoming attendees from near and far to join us for a memorable experience.”
A carefully curated and diverse selection of over 20 premium tequilas, from smooth blanco by Nosotros Tequila to aged añejo by Rancho La Gloria, will be available for tequila enthusiasts and newcomers alike. Attendees will also enjoy different variations of traditional street tacos and innovative creations from over 15 local and regional chefs and eateries including Global Tacos Grill, Barra Cruda, Baja Tacos and more.
Beyond culinary delights and libations, attendees will enjoy two days of live music spanning various genres, including Shaggy and Ozomatli. Artisan vendors will also be on-site, showcasing unique crafts from Temascali and Kopacetic Kreations, jewelry from JorgeGeorge and Roni’s Treasures, apparel from Alberly and SD Cork Hats, and much more.
Tickets are available for purchase online, with various options to suit individual preferences. General Admission ($24.99) includes admission into the festival (food and drinks purchased separately);
Margarita Experience (2 for $50) includes admission for two people who will receive a complimentary margarita upon entry (food and additional drinks purchased separately;
Tequila Experience ($59.99) includes admission into the festival, a souvenir tasting cup upon entry and six .5 oz samples of craft tequila.
For more information and to purchase tickets, visit www.tequilaandtacomusicfestival.com/san-diego.
About Tequila and Taco Music Festival
Tequila and Taco Music Festival is an annual celebration of Mexican culture, culinary delights, and live music held at Snapdragon Stadium in San Diego, California. Featuring tequila tastings, gourmet tacos, live music, and artisan vendors, the festival offers attendees an immersive and vibrant experience.
About Snapdragon Stadium
Snapdragon Stadium is a premier event venue located in San Diego, California, renowned for hosting a variety of concerts, festivals, sporting events, and community gatherings throughout the year.
About CBF Productions
CBF Productions is a leading event production company dedicated to creating memorable experiences that bring communities together. With a passion for excellence and a commitment to innovation, CBF Productions produces a diverse range of events that inspire, entertain, and delight attendees of all ages.
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Honestly pretty good flavor
Love this alot.