Los Angeles’s Akasha Presents Dine-In Seder and Two Nights of Passover TakeOut
Join AKASHA and Rabbi Mark Borovitz for a Passover Seder on April 6
Chef Akasha Richmond Packages Her Acclaimed Holiday Dishes for Four or More Celebrating an “At Home” Jewish Holiday with a Portion of Service Charge
Akasha Passover Benefit World Central Kitchen for Ukraine
Chef/Owner Akasha Richmond, Partner Alan Schulman of AKASHA RESTAURANT
Akasha Richmond and Partner Alan Schulman’s AKASHA present their annual Passover Seder on Thursday, April 6, 2023, and Passover To-Go for takeout and delivery on April 4 and 5, 2023.
Guests attending AKASHA for Passover Seder will congregate the second night of the holiday for a reception, followed by an informal service led by Rabbi Mark Borovitz.
The complete dinner with Akasha’s specialties follows.
Pricing for the Seder is $145, including wine and beverages; $65 for children under 10. Reserved ticketing is available on TOCK.
Celebrate Akasha Passover with At-Home Selections
For at-home celebrations, AKASHA offers à la carte selections designed for two-four adults (or more with children). All dishes are ready-to-heat to make it as easy to enjoy Passover in a family setting.
Passover food rules are strictly followed, and the dinner is “Kosher Style,” containing no dairy. A portion of the service charge will be given to World Central Kitchen, which is serving thousands of fresh meals to Ukrainian families fleeing home as well as people remaining in the country.
PASSOVER SEDER AT AKASKA
Thursday, April 6, 2023
Reception starts at 6:15 p.m., Seder & Dinner at 7:00 p.m.
Seder led by Rabbi Mark Borovitz
Reception
Chopped Chicken Liver • Green Bean & Walnut Faux “Liver”
matzoh & gluten-free matzoh
Seder Plate
matzoh & gluten-free matzoh
Dinner
Sephardic Fish Balls
tunisian tomato sauce & meyer lemon horseradish
•
Akasha’s Matzoh Ball Soup
fresh dill & carrots
•
Entrees – Choose One
Red Wine-Braised Creekstone Farms’ Brisket
rainbow carrots & potato pancakes
•
Chicken Tagine with Caramelized Onions & Preserved Lemon
rainbow carrots & potato pancakes
•
Matzo Meal-Baked Eggplant
almond cheese & cashew ‘parm”
nonna’s tomato sauce, cauliflower with capers & raisins, baby artichokes
•
Dessert – Family Style
flourless citrus-almond cake & berries
chocolate-dipped coconut macaroons & meringues
Pricing & Details
Adults, $145 – includes wine or juice, coffee & tea
Children under ten, $65 – includes grape juice
Exclusive of tax & 22% service charge
Tickets available on TOCK. Seating is very limited.
Passover food rules are strictly followed
Dinner is prepared “Kosher Style” and contains no dairy.
Vegetarian entrée contains eggs & gluten.
***
AKASHA PASSOVER TO-GO
Pickup & Delivery on April 4 & 5, 2023
Essentials
everything you need for the seder
seder plate
everything for the seder plate – roasted shank bone
roasted egg, haroset, parsley, horseradish, lettuce, sea salt, (for salt water), $20.00
box of matzo
kosher for passover matzo, $9.00
sephardic haroset
dates, apricots, raisins, honey, pistachios, almonds, walnuts, orange, spices
1/2 pint, (serves 4), $16.00
beet horseradish
roasted beets, horseradish, lemon
1/2 pint (serves 4-6), $7.00
Appetizers & Starters
akasha’s chopped chicken liver
mary’s chicken liver, caramelized onions & eggs,
1 pint, (serves 2-4) gluten-free, $18.00
vegetarian mock ‘liver’
green beans, walnuts, cashews, caramelized onions
1 pint, (serves 2-4) gluten-free, $16.00
matzo ball soup
chicken broth, carrots, celery, herbs
two matzo balls (serves 2), $18.00
vegetarian matzo ball soup
vegetable broth, carrots, celery root, herbs
two matzo balls (serves 2), $18.00
Entrees & Sides
passover brisket
grass-fed beef braised with onions, tomatoes, & red wine
(serves 4) gluten-free, $85.00
chicken tagine
braised chicken thighs with onions, golden raisins, preserved lemon
1 & 1/2 lbs chicken thighs
(serves 4), gluten-free, $60.00
matzo eggplant bake
olive oil & matzo meal roasted eggplant, nonna’s tomato sauce, basil
almond ricotta cheese, cashew ‘parmesan’
(serves 4) vegan (contains nuts), $70.00
potato pancakes-1/2 dozen
yukon gold potato pancakes, fried in olive oil
come frozen for reheating, gluten-free, $15.00
applesauce
house-made from local apples
1 pint, $12.00
roasted asparagus & leeks
serves 4, vegan & gluten-free, $35.00
rainbow carrots with olive oil & dill
serves 4, vegan & gluten-free, $24.00
Desserts
all desserts are made following “Passover” food rules
everything is gluten & dairy-free.
citrus almond cake
apricot & orange glaze
gluten-free , contains nuts, (serves 4-6), $24.00
coconut macaroons
3 chocolate-dipped & 3 plain macaroons
gluten-free, $12.00
chocolate matzo toffee
brown sugar & vegan butter toffee matzo crunch, semi-sweet chocolate, cacao nibs, sea salt
vegan & gluten-free, $20.00
Pricing for AKASHA’s Passover To-Go is priced à la carte; deadline to order is 5:00 p.m. Wednesday, March 29, 2023. All orders can be placed on TOCK with pick-up times throughout the day. Delivery is also available by DoorDash servicing the area. For further information, the public may call the restaurant at 310.845.1700.
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LA Loves “Taste of a Kiss” with World’s #1 limoncello Pallini
“Taste of a Kiss” World’s #1 limoncello Pallini Celebrates 150 Years
Pallini Limoncello, the world’s #1 limoncello, proudly announces the launch of its new global campaign, “Taste of a Kiss.” Timed to coincide with the brand’s 150th anniversary, this sensory-led campaign invites consumers to rediscover the magic of limoncello – crafted with passion, kissed by the Amalfi sun, created for both timeless enjoyment and modern mixology.
The campaign’s creative centerpiece, “What Does a Kiss Taste Like,” will run throughout 2025 and will be brought to life through digital storytelling, influencer collaborations, and curated lifestyle content that celebrates Italian passion and flavor.
Pallini, founded in 1875, remains a proudly family-owned company and is now led by CEO Micaela Pallini, a fifth-generation member of the founding family. With more than 15 years at the company, she previously served as Director and Head of Production. Micaela, who holds a Doctoral Degree in Chemistry, is the first woman to lead the company and is honored to guide Pallini through this historic milestone.
“This campaign is a love letter to our Italian roots,”
Micaela Pallini
“It reflects everything Pallini stands for – joy, beauty, togetherness, and timeless taste. Sharing our 150th anniversary as the world’s leading limoncello is both humbling and exhilarating.” The campaign was developed by Luther DSGN, a rising Rome-based agency known for its creative expertise in lifestyle branding, visual storytelling, and experiential design.
At the heart of the campaign is the Pallini Spritz—now among the top three spritz-style cocktails served in the U.S. Elegant, light, and refreshingly simple (3 parts Prosecco, 2 parts Pallini, 1 part water, served over ice in a large wine glass), the cocktail is quickly becoming a seasonal favorite across bars, rooftops, and at-home occasions. Pallini is supporting this momentum with retail cross-merchandising initiatives, encouraging consumers to bring the spritz ritual home.
Pallini Limoncello is distributed across the U.S. by Lucas Bols, the Dutch spirits company known for nurturing heritage cocktail brands. “Pallini is a rare brand that blends craftsmanship, legacy, and modern appeal,” said Brett Dunne, Managing Director, USA and Canada, The Lucas Bols Company. “We’re excited to help expand its reach across the U.S., bringing the spirit of the Amalfi Coast to American consumers and bartenders.”
Pallini Limoncello is available nationwide in fine wine and spirits retailers, as well as leading bars and restaurants across the U.S.
Sports beverage LA needs, but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
Tastes like a sports beverage , but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
There’s a new contender in the adult beverage game, and it’s already claiming victory. Meet Vodkade, the first-of-its-kind, hand-crafted, canned vodka cocktail made for those who don’t just play — they play to win at fun.
Born from the idea of creating a cocktail that tastes like a sports beverage — but with a kick — it’s the ultimate fusion of refreshment and bold flavor. Made with a proprietary recipe using crisp, high-quality vodka and natural fruit flavors, delivering a smooth, invigorating taste experience that keeps your competitive spirit sharp and your social game even sharper.
Popularity of Cocktail in a Can
Canned cocktails have surged in popularity due to their convenience, quality, and evolving consumer preferences.
As more people seek premium, bar-quality drinks without the hassle of mixing, canned cocktails offer a ready-to-drink solution that’s portable, consistent, and often crafted with real spirits and natural ingredients. Their sleek packaging suits outdoor events, beach days, and casual gatherings—no bartending skills needed.
Additionally, the rise of health-conscious drinking has led to options with lower sugar, fewer calories, and clean labels. With innovative flavors and better branding, canned cocktails meet the modern demand for ease, taste, and lifestyle alignment—all in a pop-top can.
Whether you’re rallying on the court, soaking up the sun, or locked in a heated game night, this canned cocktail is here to match your energy.
Vodkade is available in four fan-favorite flavors:Fruit Punch, Lemon-Lime, Orange, and Berry Cherry
Available in four fan-favorite flavors (Fruit Punch, Lemon-Lime, Orange, and Berry Cherry), each sip brings a cool wave of nostalgia with a grown-up twist. Sold in a convenient four-pack and the Victory Pack, an eight-pack variety featuring two cans of each flavor.
Vodka in a can?
Vodka is ideal for canned cocktails because of its clean, neutral flavor, which makes it incredibly versatile and mixable.
It acts as a blank canvas, allowing other ingredients—like fruit juices, herbs, or sparkling mixers—to shine without clashing. This neutrality also ensures a smooth, consistent taste across a wide range of flavor profiles, from citrusy spritzes to bold berry blends.
Vodka’s light body and high mixability appeal to a broad audience, making it a go-to base for refreshing, easy-to-enjoy drinks. Plus, it’s shelf-stable and blends well with carbonated elements, making it perfect for the convenience and portability of a can.
Now available at liquor stores and major retailers across the Midwest in Illinois, Missouri, and Iowa, with plans to expand into other United States markets in summer 2025.
Currently distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
Learn more at www.vodkade.com or on socials at @Vodkade_cocktails on Instagram and @Vodkade on Facebook.
About Vodkade
Vodkade is a canned cocktail beverage made with a proprietary blend of vodka and natural fruit flavors.
Designed for those who live to play and play to win, Vodkade combines the bold refreshment of a sports drink with a kick.
Vodkade is distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
It’s crafted for champions of good times everywhere. More information can be found at www.vodkade.com.
Vodkade encourages fun seekers to drink responsibly.
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
Southern California is poised for a landmark moment as Event Founder Shelby Russell and Culinary Host & Partner Neal Fraser proudly present L.A.’s newest world-class culinary festival, the inaugural City of Angels Food & Wine featuring an exceptional lineup of 36 Best Chefs taking place at the historic Vibiana in Downtown Los Angeles!

Franklin Becker, Photo Credit: Courtesy of City of Angels Food & Wine
Opening Night on Friday, July 25, 2025
Grand Tasting on Saturday, July 26, 2025
Set in Downtown L.A., home to some of the country’s most innovative dining experiences, a spectacular two-night strolling festival with Opening Night on Friday, July 25, 2025, and the Grand Tasting on Saturday, July 26, 2025.
Each evening will bring together the industry’s top tastemakers and 1,000 culinary and beverage connoisseurs to celebrate an all-star lineup of 18 Top Chefs and restaurants, spectacular wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.

Chef Lindsay Autry; Courtesy of City of Angels Food & Wine
City of Angels Food & Wine will take place at Vibiana in Downtown Los Angeles, a vibrant, diverse culinary hub renowned for its cutting-edge cuisine and cultural richness.
Housed in a magnificently restored 19th-century cathedral, Vibiana is one of the city’s most iconic event venues, blending historic grandeur with modern sophistication.
As one of the nation’s most dynamic food destinations, Downtown Los Angeles offers the perfect backdrop for Southern California’s premier world-class culinary festival, where innovation, tradition, and flavor converge in an unforgettable celebration.

Chef Jonathon Sawyer; Courtesy of City of Angels Food & Wine

City Of Angels Chefs, Courtesy of City of Angels Food & Wine
The inaugural City of Angels Food & Wine will feature an extraordinary lineup of 36 of the Best Chefs representing Los Angeles, Anaheim, Pasadena, Santa Monica, West Hollywood, Chicago, Palm Beach, New York, and Mexico. This exemplary event promises to be a spectacular showcase of culinary excellence.
All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Govind Armstrong: Post & Beam, The Lobster, 8 oz. Burger Bar – Los Angeles, CA
Chef Lindsay Autry: Honeybelle – Palm Beach, FL
Chef Franklin Becker: Point Seven – New York, NY
Chef Giberto Cetina: Holbox, Chichen Itza – Los Angeles, CA
Chef Josiah Citrin: Mélisse, Citrin, Charcoal Venice, Dear John’s, Openair, Augie’s on Main – Los Angeles, CA
Chef Tolu Eros: ILE LA – Los Angeles, CA
Chef Ben Ford: Ford’s Filling Station, Galerie – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Joel Hammond: Uchi West Hollywood – Los Angeles, CA
Chef Katianna Hong & Chef John Hong: Yangban – Los Angeles, CA
Chef Jessica Koslow: Sqirl – Los Angeles, CA
Chef Vivian Ku: Pine & Crane, Joy – Los Angeles, CA
Chef Donnie Masterton: The Restaurant @ Sollano 16 – San Miguel de Allende, Mexico
Lord Maynard Llera: Kuya Lord – Los Angeles, CA
Chef Raphael Lunetta: Lunetta – Los Angeles, CA
Chef Sergio Ortego: Bontanica – Los Angeles, CA
Chef Dylan Patel: avec – Chicago, IL
Chef Michael Reed: Poppy & Seed, Poppy + Rose – Anaheim, Los Angeles, CA
Chef Andreas Roller: Jonathan Club – Los Angeles, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Jonathon Sawyer: Kindling – Chicago, IL
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Shannon Swindle: Funke, Felix Trattoria – Los Angeles, CA
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Kris Tominaga: Manuela – Los Angeles, CA
Chef Bret Thompson: Pez Coastal Kitchen – Pasadena, CA
Chef Niki Vahle & Anna Sonenshein: Little Fish – Los Angeles, CA
Chef Marcel Vigneron: Lemon Grove – Los Angeles, CA

City of Angeles Food Wine
This year’s City of Angels Food & Wine event beneficiary is St. Vincent Meals on Wheels, whose mission is to prepare and deliver nutritious meals to homebound seniors and other vulnerable residents across Los Angeles, regardless of age, illness, disability, race, religion, or ability to pay. St. Vincent Meals on Wheelsdelivers over 100,000 meals each month to seniors at risk of hunger and stands on the front lines for the homebound and vulnerable throughout L.A. County, especially during emergencies like the recent Los Angeles wildfires, providing nutritious meals, shelf-stable food, wellness checks, and even pet food. More than 250,000 seniors in Los Angeles face food insecurity, and many of them are isolated and homebound. For these individuals, St. Vincent Meals on Wheels is a lifeline.
This year’s Partners include Delta Air Lines as the official Airline, Chef Works as the official Hospitality Apparel, IceBulb as the official Ice Supplier, Waterboy as the official Hydration, and Vibiana as the official Event Venue.
Ticket Information: The Inaugural City of Angels Food & Wine will take place on Friday, July 25th, 2025, and Saturday, July 26th, 2025, and this is a 21+ event. A DELTA VIP Early Entry Pass will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, May 14, 2025. For more information on the City of Angels Food & Wine, please visit www.CityofAngelsFW.com.
Transportation and Parking: Guests are strongly encouraged to utilize professional car services, such as Lyft, as alcoholic beverages will be served at the event. Self-parking is conveniently available in a Joe’s Parking Structure across the street from Vibiana.
Follow City of Angels Food & Wine for the latest updates on:
Facebook: @cityofangelsfoodandwine
Instagram: @cityofangels_foodandwine
City of Angels Food & Wine
Vibiana
214 Main St.
Los Angeles, CA 90012
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Beverly Hills Favorite Choice for Healing, Find out Why Patients Choose Vivie Therapy
Feeling Pain? Beverly Hills Vivie Therapy can help with 100s of 5 Star Reviews
We talk so much about food and drinks, nights out, and travel all the time, but we don’t always talk about our bodies and our health; keeping ourselves in shape and in fitness.
Vivian Eisenstadt from Vivie Therapy
That’s why I wanted to talk with Vivian Eisenstadt from Vivie Therapy.
Joe Winger:
Can you tell us a little bit about your professional background and what kind of certifications it takes to be the owner of Vivie Therapy?
Vivian Eisenstadt:
I am originally from Brooklyn, New York, and I got my bachelor’s in Athletic training from Brooklyn College.
I went on to get a second bachelor’s in Health Science from Turo College in Long Island, where I also got a Masters in Physical Therapy.
Then moved to Los Angeles where I worked in Cedars Sinai outpatients, Physical Therapy Center.
While I worked there, I actually went on to get an extra credential called Orthopedic Specialist.
Then when they opened Cedars Sinai Spine Center, I was one of the physical therapists who went there and integrated physical therapy into the spine center to collaborate with the spine doctors and help them understand actually what physical therapy was.
I became a director of a pilates-based physical therapy center in Brentwood and then later in Beverly Hills.
That inspired me to open up my own place.
I first opened up in a gym on Robertson Boulevard, and now I have been working on my own, in my own space since 2005.
I went on to get a Spiritual Psychology Degree in 2014, which I really think has taken my ability to help a person heal holistically.
By holistically, approaching physical, mental, emotional, spiritual, chemical at the same time. When you address them all you get more. Totality and healing and more long term results.
Joe Winger:
Something you said a minute ago that I want to touch on and go deeper on is you help the doctors learn more about physical therapy.
What did you teach those doctors about physical therapy?
Vivian Eisenstadt:
The doctors actually didn’t really know much about physical therapy as most doctors don’t know.
It might’ve changed over the past 20 years.
But doctors are taught chemicals and drugs and surgeries. Physical therapy is actually how to avoid all of that, or how to get past that phase to get ultimate healing.
Physical therapy is an art by which, when a person gets injured, the body will heal, but there are speed bumps along the way to healing, such as the creation of scar tissue, or creating habits that you had when you were in pain, like limping, that you don’t want to have because that’ll lead to other issues and will not help you heal correctly.
So physical therapy is about getting better quicker and getting better in a way where you prevent future injury and where you could be stronger.
If somebody gets injured because their body was out of balance and their weakest spot is what got affected, as physical therapists, we evaluate the entire body and see, where is the source of the pain.
Like you can have an ankle that is always in pain, but it could be coming from the fact that your lower lumbar vertebrae in your back are out of place.
So physical therapy is a really good way for someone to analyze where your pain is stemming from in a different way than doctors do.
In a way that if it is repaired, you get fully better and move on with your life.
Joe Winger:
Almost like a body detective. Is it more affordable than most surgeries and hospital operations?
Vivian Eisenstadt:
Unfortunately, the insurance companies try not to pay.
So I have so many patients where we’ve submitted our reports and they’re just finding reasons not to pay, but for some reason they listen to doctors and they’re like, “Oh, you need a shot. Here’s a shot.”
It’s amazing the different listening that insurance companies have. You will save money in the long run when you go to a physical therapist.
If you go to a proper physical therapist who will help you not only heal from your current issue, but help you address the underlying causes and the underlying reasons, like neck pain due to poor posture.
Then you come in, we teach you how to sit straight.
So not only are you making your back feel better, but you won’t end up in my office again.
I tell my patients that the best compliment you can give me is to send your friends to me.
I don’t want you in my office. I just want you to refer your friends and family.
Joe Winger:
I’m assuming there’s a wide range of services you offer.
Vivian Eisenstadt:
We have physical therapy evaluation, which is about an hour where I help detect where your pain is coming from and all the different things that are feeding into it.
So you have the evaluation, which includes the treatment, and then we decide what kind of path we want to go on together.
Massage Therapist on Staff
Follow up sessions are an hour, and then we also have a massage therapist on staff. An amazing one who’s been working with me, Marcia, since 2002.
You might just need a lot of deep tissue work, so you’ll get a couple of massages.
Then we also have modalities that help your body feel better as a whole.
Detox Foot Baths
For instance, detox foot baths that pull out the toxins from your body. The less toxins in your body, the more you feel better.
Infrared Sauna
We also have an infrared sauna, another way to detoxify.
We get a lot of people post chemotherapy or radiation, or if you’re on meds for a while and you want to sweat them out. So we help you sweat them out in the infrared sauna.
Lifestream Generator
We have a machine called Lifestream Generator, which puts a high frequency of electricity through your body, and that works on every level because our brain is made up of electric signals.
If you put a high vibration in you, it kicks out the low vibration.
So we’ve seen people feel emotionally different after they come here, like sleep better or feel more motivated or have more energy throughout the day or just be able to process things that they weren’t able to process without it.
Joe Winger:
Are there common, everyday people living their life – nothing traumatic may have actually happened to them – yet they could heal better, they could feel better by coming to visit you?
Vivian Eisenstadt:
What’s fascinating is that when people think that they need to feel better, they think of like a massage. Okay.
Physical therapy is people that are actually trained to analyze your body and find out where your imbalances are and then directly go and start working on them.
Not just work around your body and hope they get somewhere that feels good. The longstanding effects.
People come to me usually because their lawyer sent them for a personal injury case or their doctor sent them for physical therapy or they know that they need physical therapy because of an injury.
But over the past, but once they come in and I give them a couple of treatments, they didn’t realize that they could feel as good as they feel.
They thought that their “normal” was the way you’re supposed to feel, but their “normal” is out of balance in general.
Once you get put in alignment and put in balance, you don’t remember how it feels until you’re feeling that way again.
Then you’re like, “Oh my God, I didn’t know that I could feel this way.”
You don’t know until someone does it to you because nobody promotes wellness as preventative. We do. But not enough people listen.
I always say people come to me when they’re ready to get better and not a day before.
I try not to make them feel bad about it.
I truly believe that people step into my office when they’re ready to get better and some people come in and they’re just not ready to get better.
You can just see it in just our interaction. And that’s okay too.
Everybody’s on their own agenda and their own souls path.
So I help the people where they’re at.
Joe Winger:
I went on Google and Yelp, just wanted to see how many physical therapists were in the area. And you probably know this, there’s a lot.
If someone’s out there looking for a physical therapist, why would they choose Vivie Therapy?
Vivian Eisenstadt:
That’s an easy one. The reason why people would want to come to Vivie Therapy as opposed to other ones is because I am a sole practitioner.
I am a physical therapist who will be with you the entire time.
Most of these physical therapy centers are playing the insurance game where they’re trying to get as many people an hour because they have to deal with all those insurance issues that I mentioned where they don’t pay a lot so then it’s a numbers game.
I have dedicated myself to being an extremely good diagnostician.
So we figure out what’s not working very early in the game, and then we get straight to work.
As you can tell by my over 200 reviews by now, that I come in, I do my job, I get you in and out of here as soon as possible, as quickly as possible.
You get quality of care. You are heard here.
I am here to listen to what is going on for you. Most of the time, the patient is what tells me what’s wrong with them.
Unlike in most doctor’s offices and many physical therapy offices, I’m not on autopilot.
I’m present. I’m in the conversation. I’m here to see why you’re in my office and what you want to get out of it.
Then we just get straight to work.
Joe Winger:
You have a lot of machinery at your office.
Can you walk us through some of the more popular pieces?
Vivian Eisenstadt:
Being a physical therapist, I have the standard physical therapy modalities, ultrasound, electric stim, infrared light, which is amazing at getting the cells to stimulate them to work harder in an area.
But I also have all the Pilates equipment that you would need.
I have spinal traction.
I have some alternative modalities that have helped me when I had Epstein – Barr and got my own body into remission, a Whole Body Vibration Machine, which you stand on.
It was originally created by the cosmonauts so they wouldn’t lose muscle strength and bone density in space. When patients go on there, I feel that they get better in 2/3 the time. Because we’re not just working on the muscle or the tendon that’s injured, but we’re making the body actually pump your blood around and move your lymph around and put oxygen in the cell and release serotonin, testosterone ,growth hormone, all that the whole body vibration machine does.
So unless you have an underlying illness, I start my patients on that machine because it’s literally like working out and getting the body into a healing state.
I find that has made such a big difference and it also turns on your muscles.
You could ask somebody to turn on their transverse abs for posture. But if you’ve been sitting in a chair your whole life, your body just forgot the signal.
Now, the good thing about muscles is that once you turn that signal on, muscles have memory.
So the whole body vibration machine actually uses lower motor neuron contractions to turn on those muscles.
Then afterwards, when I ask you to find them, there’s a chance you could find them.
Joe Winger:
When you’re talking about all this, I can see your eyes light up. You’re inspired. You’re passionate.
Is there a moment that just sparked you, realizing you wanted to devote your life to this?
Vivian Eisenstadt:
I was lucky. [Author] Wayne Dyer has this thing called “The shift.”
It’s a moment in your life where you remember [everything about it]: where you were, what the temperature was, like a light bulb, the aha effect.
I was a tomboy my whole life. I was a basketball player, but in The Jewish Hebrew schools where your average height is 5’6”.
Then I went to Brooklyn College and the average height is 5’11” for someone who wants to be on the girls basketball team.
So what’s a little me to do?
I became an athletic training major and for our field trip, we went to an outpatient orthopedic physical therapy place and I walk in and: “Aha!”.
That was it. There was life before that and life after that.
This will satisfy the doctor / lawyer side of the family. And I’ll be able to work with sports for the rest of my life if I want.
I went back to school, got the list of classes, and that was the end of that.
It’s funny because when they tell you to go and do residencies when you’re in physical therapy school, you’re like, Oh, you got to try this.
You got to try geriatrics.
You got to try cardio.
You got to try everything.
I’m like, Nope. I know what I’m doing.
That’s exactly what I did from the first job I had out when I was done was in an outpatient orthopedic physical therapy place.
Joe Winger:
So you have a new patient. They come into your Beverly Hills office. Is there a common misconception by new patients that you have to help break through?
Vivian Eisenstadt:
There’s a couple of things that sadden me a little bit.
One is people really just don’t know what physical therapists do. At the same time, I’m different than most physical therapists on top of that.
Most people go to other facilities where they’re given to one person and given some ultrasound and then given exercises.
I don’t hang out in other physical therapy places often, so I have nothing to compare it to.
But when people come here, they’re in gratitude over how much we accomplish in one hour.
They feel, in general, 50% better quickly.
Then the other 50% takes a while.
The fact that I’m able to actually make a 75% shift in their symptoms by the end of the first visit. That’s the expectation you should have.
Some people have gone to therapy for 6 months not knowing what they should expect just because their doctor told them to go.
I tell people that if you don’t feel significantly different over a month or two, then that might be your plateau and you should look somewhere else.
People have to be an advocate for their own wellness and not just hand over the power to whoever is treating them.
Joe Winger:
Let’s talk about the life cycle of a patient.
Can you walk us through an average or a common problem from beginning, middle, end to any patient story working Vivie Therapy?
Vivian Eisenstadt:
Yeah, postural issues are my bread and butter.
People sit at computers, they sit in cars, they’re just sitting all day. So we get a lot of neck pain and headaches and tingling down the arms and low back pain.
First, I isolate exactly where the pain is coming from.
I teach ergonomics, how to sit the right way, proper stretches to do throughout the day.
The same way you bring your car in to get your tires [rotated] and your oil changed.
For the same reason you have to take care of your car, you have to take care of your body.
So if you’re gonna be sitting at a computer for 8 hours a day, you’re gonna have to set your timer and get up every couple of hours.
Do a little stretch in the doorway or stretch when you get home. Stretch in the morning before you go to work.
Make sure you’re sitting correctly.
Make sure that your laptop or desktop is in the right angle.
Take appropriate breaks, drink enough water. Handle your stress.
But everybody’s a different amount of each of that.
Fixing the immediate issue is part of looking at why are they in my office.
Joe Winger:
All your different patients. All the different industries you’ve services. Any memorable stories?
Vivian Eisenstadt:
One thing being in the entertainment industry, in Hollywood, is I get a lot of actors. Literally actor’s tools are their body.
So I’ll get patients that are in the industry, that are in front of the camera, and they’re standing like crap. They’re sitting like crap.
I’ve seen their Callbacks improve because how you hold your body… How you do anything is how you do everything.
So when an actor has a nice elongated neck, broad shoulders and an open heart chakra. They’re presenting themselves to the camera, chances of them getting hired improve significantly.
So literally their job depends on it.
They come in because their neck hurts. But the truth is their neck hurts because they’ve been [hunched] over the computer and on their phones.
Another thing I’ve seen is a beautiful actress who I just started working with. She went to an Oscar party and she was wearing the most beautiful dress and her posture was so crappy and it made her look so ugly.
What’s the point of getting yourself together if you don’t know how to present your body physically to match the time, energy and effort it took for you to put on the beautiful dress and get your makeup done by five people?
Another one was a pilot that I had.
Imagine if the guy that’s flying your plane is not focusing on what he’s doing because his neck hurts?
When I saw the pilot and I made his neck feel better, he started telling me about just how distracting it is to be in pain while he’s trying to fly a plane with the 300 passengers on it.
So the importance of pain not being the primary thing you think about in your life is just life altering.
Another one is doctors.
Doctors don’t know what physical therapy is in general. When I work on them. I feel like they haven’t learned what physical therapy is and what it does. The reason I say that is that patients should advocate for themselves.
When they go to a doctor, the doctor is going to want to give you drugs or surgery, not because that’s all he gets paid for, even though that’s all he gets paid for, but because that might be all he knows.
Instead of having somebody stick needles into your body, they could possibly hit a nerve.
Ask your doctor to take you to physical therapy.
To give you a prescription to physical therapy, and be adamant about it.
Be your own advocate.
You can just go to a physical therapist and then go to a doctor if the physical therapist feels that what they’re doing can’t make you feel better.
Unfortunately, because of the way that the wellness industry has been presented in the past 50 years, people think of going to a doctor first when they’re in pain.
Where I hope in the future, unless it’s something severe, if it’s just an ache or a pain, choose to go to a physical therapist first, then go to a doctor.
Joe Winger:
I know you love your neighborhood. Talk about your favorite things in Beverly Hills.
Vivian Eisenstadt:
I like my mornings where I take my four dogs on an hour walk. It’s very quiet in the neighborhood. That’s where I prepare my day, talk to my East Coast friends because they’re three hours ahead.
My mornings are always pretty sacred, special and consistent for me.
Then after work, I like going to restaurants, Hillstone in Santa Monica. Excellent.
I love that I live in Pico Robertson, which is 20 minutes from Hollywood, 20 minutes from the water, 20 minutes from downtown, 20 minutes from the restaurants I want.
I’m very localized.
I’ll get patients from Brentwood, Malibu, Santa Monica, Palms, Culver city, West LA. Mid Wilshire, Koreatown, Beverly Hills, Bel Air, Hollywood.
Some people really travel to see me because of word of mouth.
I’m proud to say that I’ve probably hit my tipping point in terms of working with personal injury lawyers around here, working with doctors around here.
At this point, word of mouth. If you’re happy, you’re going to tell people what to do when they need you, when they need someone like me as well.
Joe Winger:
A lot of people who are reading this are foodies. Any great food spots in your neighborhood?
Vivian Eisenstadt:
Just in the Pico Robertson area. Yeah. Dr. Sandwich. The food is just that good. I get the chicken shawarma bowl to-go. You’re pointing to all the things you want in it, you can have everything that’s in there.
Peppers, cauliflower, mayo cabbage, with the hummus, tahina and their laffa bread.
[For me] each bowl lasts three meals. So you get your bang for your buck.
Trattoria Bella Roma SPQR
I think it’s not such a best kept secret of the neighborhood, because I see a lot of people that come from West LA and West Hollywood come down, like people travel to this place,
It’s an authentic Italian restaurant with the guy from Italy making your food.
I just like hearing him talk about the food because he’s talking about the soup and the “no sugar, no this..” and he’s got gluten free penne. So he’s catering to the neighborhood.
But the food is spectacular.
I like places that I could bring people, they go, “Oh let’s go there again sometime!” You always want to impress your friends in the neighborhood.
Some people eat to live and some people live to eat.
Summer Fish and Rice
Another place around here. Summer Fish and Rice. It is one block south of Wilshire, right off Robertson. And again, good food, good sushi. An amazing spicy tuna crispy rice. I don’t know if I want to talk about this place because it’s crowded enough as it is. You don’t want too many people knowing about your places.
Joe Winger:
Tell us what kind of dishes you make at home.
Vivian Eisenstadt:
I make Every plate, they send it to you with the cards and I become a chef with every plate.
The food is so good because you just follow it verbatim. Last night I had chicken with garlic rice and carrots, this soy buttery dressing on top.
Another time I had chicken lettuce cups. Another time you make some burgers with fresh fries. I’m just saying I am not a cook. I am a direction follower from Every Plate.
Joe Winger:
Whether it’s cooking food or eating food, is there any therapeutic value with the food we love?
Vivian Eisenstadt:
Usually when you crave something, it means your body needs it.
If I’m craving tomato sauce, it usually means I’m low in magnesium. And you are what you eat.
At every moment we’re coming from a physical, mental, emotional, spiritual, and chemical place. When you move one, you move them all.
That’s why they say drugs and alcohol, low vibration, so people feel sluggish
Things with nutrients and high vibrations, you feel better.
At every moment, your body’s either going towards balance or away from balance.
When you give your body what it needs nutritionally, you’re going to be more towards balance.
When you do things that hinder your body’s wellness, you’re going away from balance.
Homeostasis is your body’s homeostasis. Consistent, trying to balance everything you’re giving it. Of course, what we put in our bodies is literally what makes us or breaks us.
So you need to remember that.
But know your game so you know how to play. I’m an excessive moderate. I never tell somebody it’ll only be one way. What’s the use of living longer if you’re living miserably?
It’s not about how long you live. It’s about caring about yourself and loving yourself.
What does it look like when you love yourself?
Usually when people are physically abusing their body, there’s a mental and emotional part of that. So it’s one thing if you’re going on a vacation and you’re eating wonderful food because you’re just enjoying your space.
Or whether you’re eating sugar and ice cream at night because your marriage sucks.
There’s how and why you’re doing what you’re doing matters as much as what you’re doing.
I believe that the intention of what you’re doing will affect how your body takes it in.
Joe Winger:
As we wrap up Vivian, tell us all the ways to learn more and to get in touch with you?
Vivian Eisenstadt:
For more information, you can go to www.VivieTherapy com.
You can also reach us by phone at 310 623 4444. We are also at VivieTherapy on Instagram, Vivi Therapy on Facebook, Vivi Therapy on Twitter,
I also created a word for pain free. Vivie.
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“Exhilarating and Breathtaking” Eve Bushman Covers Riesling in Germany’s Mosel Region
“Exhilarating and Breathtaking” Eve Bushman Covers Riesling in Germany’s Mosel Region
I found myself describing the experience as both exhilarating and breathtaking, and these two words have now taken on a new meaning for me, probably forever. Raimund added to my thoughts when he said that here, we “always sit in the green.”
Middle Mosel, aka Mittelmosel, wine region of Germany / Photo credit: Ed Bushman
Have you been to the Middle Mosel, aka Mittelmosel, wine region of Germany? I had learned about the area, saw photos of the steep vineyards and their ancient stone sundials dating back hundreds of years, during a tasting with Raimund Prum from S.A. Pruem many years ago. Fast forward to this year, and we planned our first trip there, where we stayed at the S.A. Pruem guesthouse and visited with Raimund again! We also toured and tasted with Eifel-Pfieffer, C.A. Immich-Batterieberg, Villa Huesgen and Dr. Pauly-Bergweiler.
A sundial in their vineyards / Photo credit: Ed Bushman
Know before you go: Rieslings are not all sweet! They range from bone dry to sweet. And though “Riesling is King” in the Mosel we enjoyed sparkling wines and rose, as well as Pinot Noir during our tastings. Not all wineries are in Bernkastel-Kues, many are in towns all roughly within 30 minutes of each other.
Wineries to Tour and Taste
S.A. Pruem: We must start with this winery as they are the reason we traveled to the Mosel for wine. I had met Raimund Prum in 2013 when he led a class for Ian Blackburn of Learn About Wine. Fast forward to this past May 2024, when I finally got to see Raimund again – this time at his home and winery. Raimund inherited the 800-year-old family winery in 1971 and has “expanded from 8.6 acres to 27.9 acres.”
His family had used money that they made from their apple farms to fund their wine growing business. Back in those days 100% of the people living in the area worked in the wine industry according to Raimund. Nowadays young people may leave, but they come back.
Raimund is a busy man, representing the winery almost all over the world. But he doesn’t do this alone. Raimund’s wife Pirjo, a WSET Diploma graduate, represents the brand in U.S. and Finland. Saskia, their oldest daughter, took over as the owner in 2017.
They produce many still and sparkling wines, from dry to sweet Rieslings to Rose of Pinot Noir, Pinot Noir, and sparkling wines. I had the opportunity to try most and had a hard time not finishing every sample that was offered. And though other places in the world make Riesling, Raimund said that the “character of the wine is different here” which began over 2,000 years ago by the Romans. (Many Roman pressing stations have been found along the Mosel.)
Weingut Eifel-Pfeiffer / Photo credit: Ed Bushman
During the days we visited we had many opportunities to talk, but at our appointed time for our interview Raimund took us on a drive to the top of one of his vineyards, and it happened to be the oldest one that also is famous for its sundial. His tallest vineyards are 336 meters high, and the Mosel River is at 136. The ground is a combination of lush earth, wildflowers, and different types of slate rock – the rock in particular adds to the minerality found in the wines.
Mother and daughter Tanja Gorgen-Eifel and Mia-Katharina Gorgen from award-winning Weingut Eifel-Pfeiffer. Photo credit: Ed Bushman
Eifel-Pfieffer: Did you know that award-winning Weingut Eifel-Pfeiffer has been in the same family since 1642, and is currently worked by three generations? We had a fabulous tour and tasting with mother and daughter Tanja Gorgen-Eifel and Mia-Katharina Gorgen.
We also learned that they only produce Riesling wines, have the coveted 1A rating which means that some of their vineyards are considered the best in the area, motivated Romanians work the steep vineyards, rainfall can’t always be counted on as it changes from year to year, and they have a total of 10 hectares over 30 kilometers in the Middle Mosel.
Their low-alcohol, not-overly-sweet, fresh, and mildly acidic wines are made from single vineyards – and also a blend of different vineyards that are only from the same area. Riesling “show character of each vineyard that you can really taste in the wine…the structure, minerality and acid” according to mother and daughter.
There are less winemakers now than there used to be: several of the smaller wineries have been absorbed by the larger ones as it’s been noted over time that it’s too cost prohibitive to run a small one-hectare winery.
2021 Mia from Trittenheimer Altarchen / Photo credit: Ed Bushman
These Rieslings pair well with all types of food – German, Indian, Chinese to name a few – and China just might be the largest importer of Eifel-Pfieffer wines. I was super impressed with all of their wines, from dry to sweet, but must give a special nod to a 1990 vintage from Trittenheimer Apotheke and the 2021 Mia (made by Mia while she finishes up winemaking school) from Trittenheimer Altarchen.
Immich Batterieberg wine roster / photo credit: Ed Bushamn
Immich-Batterieberg: This time we had the opportunity to sit down and taste with winemaker Gernot Kollmann while learning all about Immich Batterieberg. Let me just start by saying we liked every wine that Gernot opened for us. Most were very dry, all are organic, and 96% of the wines that they make are Rieslings.
Immich-Batterieberg where we were able to sit down with winemaker Gernot Kollmann / photo credit: Ed Bushman
What makes them special: they are the largest owner of old and ungrafted vineyards in the Mosel, all rocky and steep, and the winery dates back to 1425.
Seventy-eight percent of the 80k bottles they produce a year is exported to Japan, Italy, U.S., Switzerland, and the U.K. They receive top scores from Suckling and Parker, and those top-scoring wines sell out quickly.
The wines are a perfect example of the trend toward dry white wines (which means not sweet) and the continual production of lower alcohol wines.
Pic credit: Ed Bushman
Villa Huesgen: If you are looking for a grand tasting experience, Villa Huesgen is it. Of course, if you have the opportunity to be charmed by Adolph Huesgen VIII himself, then it’s even more special. Adolph’s wine curriculum vitae is almost as interesting as the winery alone! He regaled us in stories of his many collaborations (from Australia to South Africa), work in wineries in California (he started his career at Robert Mondavi as the European sales director with Michael Mondavi) and what he and his family have currently achieved (sparkling, still, rose in the original blue bottles Riesling were first made in) at Villa Huesgen.
Adolph Huesgen VIII / Photo credit: Ed Bushman
The Huesgen family established the vineyard nine generations before, in 1735. The art nouveau-styled estate was built in 1904. They grow Riesling and Burgundy grapes, currently have their first block of Chardonnay in barrels and make more dry than sweet wines. They import to 35 countries.
We tasted ten wines, one of which recently was listed as one of the top nine Rieslings in the world by the Robb Report April 2024. We would have a hard time not liking any Villa Huesgen wines.
Dr. Pauly-Bergweiler / Photo credit: Ed Bushman
Dr. Pauly-Bergweiler: This estate is right in the popular part of Bernkastel-Kues, and just adds to the beautiful Mosel landscape. We were greeted by Stefan Pauly, who led us on a tour of the building and the many tasting areas for their guests. As this was the last tour of our trip, we “drank it up” for the history, and of course, the wines. We tasted many Rieslings, and even a beautifully made Eiswein, and were thrilled to discover that our local Total Wine stores has the exclusive label, Dr. Heidemanns-Bergweiler, and it’s very reasonably priced though it sells out every year. (Made a mental note to go there as soon as we get home!)
Dr. Heidemanns-Bergweiler // Photo credit: Ed Bushman
We learned that the winery was founded in 1556, they own 22 kilometers of vineyard along the Mosel, and they even offer an alcohol-free wine. One of the tasting areas we saw had a slight walkable ramp and was large enough to “seat a whole boat” of tourists that preferred not to climb up or down ancient steps for a wine tasting.
Stefan Pauly for Dr. Pauly Bergweiler wine estate / Photo credit: Ed Bushman
When to Visit
We happened to be in Bernkastel-Kues area of the Middle Mosel during Open Wine Cellar Days, which this year began on Germany’s Father’s Day. The holiday and the multi-day event brought many German tourists to the area, which added to the trip for us to “pick up some local color” so to speak. The event shows off many wineries not just during the day for tastings but also for night for tastings, meals, and live music. We chose to stay at the guest house at one winery, S.A. Preum, which made it even more convenient to walk over each night. We have been told that there are always wine festivals, so I highly recommend that you look at the calendar for these before planning your trip.
Raimund Pruem from Weingut S.A. Pruem / Photo credit: Ed Bushman
We got to Bernkastel-Kues from the Frankfurt airport, we rented a car and enjoyed the easy freeway routes and arrived just under two hours. We went in May, as we tend to pick times of the year when tourist areas are less crowded with summer travelers.
Bernkastel-Kues area / Photo credit: Ed Bushman
Besides wine tasting many tourists rent bicycles and e-bikes, tour on motorcycles, rowboat, parasail, take a boat tour and hike the vineyards. It’s a very walkable area in town with many wine bars, brew pubs, restaurants, and shops along the cobblestone streets. In other parts of the Mosel River, you can find sandy beaches and even water skiing.
Gastehaus at Prum / Photo credit: Ed Bushman
There are many hotels along the Mosel River, we chose to stay in a suite at the Gastehaus at Prum and we would definitely return. Beautiful accommodations, locally sourced breakfast, and of course wine!
Find on Instagram: @VisitMosel @EifelPfieffer @ImmichBatterieberg @VillaHuesgen1735 @Weingut_PaulyBergweiler @S.A.Pruem
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
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Bring Great Flavors to your Los Angeles Thanksgiving with Wine Ideas from Winemaker Brian Cheeseborough
Bring Great Flavors to your Los Angeles Thanksgiving with Wine Ideas from Winemaker Brian Cheeseborough.
Thanksgiving is coming up fast, and you just have a few days left, do not panic just yet.
Most people are not “hosting” a Thanksgiving; instead, they are guests. Whether its family, friends, or you are the plus one, it is always better to make a good impression – and what better way than with an exceptional wine or two?
Wine can be inexpensive; our winemaker suggested a few wines between $15-$45.
Brian Cheesborough has more than 20 vintages of wine experience and made 90+ point wines in 6 different regions worldwide (California, France, New Zealand, Argentina, and more). He is an expert at pairing flavors and (more importantly) how to fix sour or off flavors – think dry turkey. (yikes!)
Winemaker Brian Cheeseborough shares Delicious Wine Pairings for Your Thanksgiving Feast
Take it away, Brian!
Thanks for having me. I’m excited to share these ideas because there are two goals: if the food is incredible, we want a wine that matches it and makes it even better (think like a dancing partner), and secondly, if the food is not great, we want a way to elevate the experience and fix the mistake.
Wine can do that! Most of these wines are from vineyards I have worked with or fellow Fresno State alums, some of whom I sat in a lecture with about all things wine. Can’t find the exact bottle? There are numerous producers for these wines under $50 and some below $20 – follow the varietals.
So, let us get started.
Alexander Valley Vineyards – Gewürz, 2021 Mendocino County
Alexander Valley Vineyards – Gewürz, 2021 Mendocino County
This Gewürz can solve many problems. It is a great wine to start the night; It’s also great when you’re eating something dry or bland. Yes, it is on the sweeter side. The aromatics are floral, with enticing notes of apple, grapefruit, and citrus; the mouth is silky and rich. This will pair well with any course. I like it with turkey best!
Buy it here: AVV 2021 Gewürz – Organically Grown
Willamette Valley Vineyards 2021 Estate Chardonnay
Willamette Valley Vineyards 2021 Estate Chardonnay
Another great option to start the party. The nose is a fresh bouquet of apricot, lemon, lime, and honey. The mouth is rich and supple with flavors of golden apple, caramel, and vanilla, with a nice round, refreshing finish. You can easily pair this with rich seafood dishes like shrimp alfredo and crab-stuffed lobster tail. Also, creamy potatoes or spiced pumpkins. (If you end up with pumpkin or squash on your plate and try a glass of this, you will thank me later.)
Buy it here: Willamette Valley Vineyards – Estate Chardonnay
Pine Ridge Vineyards 2021 Chenin Blanc + Viognier White Blend
Pine Ridge Vineyards 2021 Chenin Blanc + Viognier White Blend
One more light suggestion to start off your Los Angeles Thanksgiving!
This is crisp, bright, and full of life. The nose is a bouquet of honeysuckle, and orange blossoms, with a twist of ginger spice. The mouth is full-bodied with refreshing acidity. Flavors of tangerine, lime, and green apple. It’ll pair great with a light salad, goat cheese, and olives.
Buy it here: Chenin Blanc + Viognier White Blend – Pine Ridge Vineyards
Now, let us go to the Reds!
Abacela Tempranillo Fiesta 2019
It has a gorgeous fruit-driven nose with aromas of red fruit, cherry, and plum. The mouth is sleek and silky, medium body with flavors of black currant and blueberry, with lush and velvety tannins. It would pair well with turkey, venison with traditional gravy, or cranberry.
Abacela Tempranillo Fiesta 2019
Buy it here: Abacela Tempranillo Fiesta
Dutton-Goldfield’s 2020 Mendocino Hills Pinot Noir
Dutton-Goldfield’s 2020 Mendocino Hills Pinot Noir
The nose starts telling you this is something extra special; classic rich blackberry, pomegranate, and a touch of vanilla to round out the aromas. The mouth is super juicy and decadent, full of bright red cherry and cola with a baking spice finish. You want this with your main entree – turkey, ham, and stuffing. The people at your party drinking this will be glancing at each other, smiling between bites – they will know why!
Buy it here: Mendocino Hills Pinot Noir
Porter Creek, Estate Pinot Noir, Russian River – 2019
Porter Creek, Estate Pinot Noir, Russian River – 2019
On the nose, red fruit notes with cherry and plum. On the mouth, medium body with moderate oak, black currant, and blueberry, with delicate tannins. This pairs well with lean meat.
Buy it here: Porter Creek, Estate Pinot Noir, Russian River
The critical thing to remember is that regardless of your budget, you can find a great flavor to pair with what you are eating. Also, the wine can “save” the day, just in case it ends up a little (or a lot) dry or bland. You are not the chef du jour for your Los Angeles Thanksgiving, but you can still contribute to the sharing.
Brian Cheeseborough is currently the Director of Winemaking at FermForge in West Texas.
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