Oryx Desert salt brings Taste, Health and Social Good to Your Gourmet Experience
Oryx Desert Salt Taste
In the crowded world of salts and condiments, Oryx Desert Salt is working hard to separate itself from the crowd and more and more people are noticing.
Come have a taste and a closer look….
Oryx Desert Salt has a heightened taste, even when compared to other gourmet options. Subtle, yet bold. It adds a zest to the bite while being gentle on your palate. A finishing salt who’s magic is pulling out an extra bit of dimension from most dishes.
I tried it on poultry, rib eye and salmon. Bringing out the juice and flavor. Each time the taste was noticeably enhanced.
With its distinctive flavor profile using less salt will achieve that enhanced flavor and Oryx is still going, creating more exclusive flavored salts for exciting new taste experiences
So far I’ve only sampled their white salt, but judging by that experience, I’d LOOOVE to try their variety.
“Salt is the smallest ingredient in any meal yet it has the biggest impact”
Oryx Desert Salt’s Flavors
SMOKED SALT – cold smoked over French Oak shavings
WINE SALT – soaked in Shiraz red wine and sundried
BRAAI/ BBQ SALT – free from additives, flavourants, preservatives, wheat or gluten fillers.
Oryx Desert Salt’s Health Benefits
Oryx Desert Salt has all the essential minerals and trace elements that exist naturally in salt, including magnesium, zinc and potassium.
It’s 100% pure, crystal-white, natural desert salt. Sun-dried, unrefined, no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun.
Why is this important? To really understand, let’s put on our science lab coats and get into the specifics.
There are two elements of salt – sodium and chloride – and they each play vital roles to your healthy body.
Sodium helps your nervous system, controls your taste, smell and touch, helps your muscles (and heart) work and helps your brain talk with the rest of your body.
Chloride is key for digestion and helps keep your blood moving.
Okay, science class is over.
But, yeah, that’s how important salt is to us. And how important Oryx Desert Salt recognises their role.
Some of us, honestly, haven’t put that much thought into what kind of salt we’re using. And now we know we should.
The Oryx Desert Salt Story
Back in the Summer of 2020 inspiration struck CEO / Founder Samantha Skyring when she took a 7 day walk through South Africa’s Namib Desert.
During the journey, she had several up-close encounters with Oryx Gazella (large antelopes) and learned the Oryx go a lifetime without drinking water.
How do they survive it?
The salt plays a big part. The animals get the necessary minerals and trace elements vial by licking native salt.
If you look on Oryx Desert Salt’s packaging, you’ll notice the Oryx, with its striking coloring and presence, because became the symbolic icon for Oryx Desert Salt.
Oryx Desert Salt Cares About Our World
They support small, local businesses, build partnerships and advocate for eco-awareness.
Oryx Desert Salt believes in impact sourcing which is choosing to source locally where possible and supporting small, often women-owned businesses.
They also work to build collaborative relationships (from their chefs, cooking schools and beyond) seeing them as valued ambassadors.
Their cotton bags, aprons and shopper bags are manufactured by a women’s home industry community group.
They partner with organizations like the Ukama Foundation, Macassar Pottery, Khomani San and Mier communities who own !Xaus Lodge in the Kgalagadi Transfrontier Park in the Kalahari Desert.
Where To Buy
Available at Whole Foods throughout the county, on Amazon and on their website here.
YOU MIGHT ALSO LIKE
Holiday Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
Holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
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.
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.
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.
More about Mastro’s Beverly Hills, FYC Bar + Kitchen and Tito’s Tacos below.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
Los Angeles Falling in Love with the Flavor from Mother / Daughter team behind Sonoma’s Dancing Wines
LA Wine Lovers Falling in Love with the Flavor from Mother / Daughter team behind Sonoma’s Dancing Wines in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
-
LA Financial Guru Michael Dodo is Living His American Dream with The Dodo Group
LA Financial Guru Michael Dodo is Living His American Dream
Los Angeles based financier Michael Dodo is fast becoming one of the most sought-after venture capitalists for a range of businesses in need of private equity investment and acute corporate leadership. The Founder and CEO of both The Dodo Group, and beauty brand conglomerate Luxury Brands LLC., he successfully identifies, restructures, nurtures, and drives formerly struggling businesses into financially stable, sustainable, and successful global companies.
Born and raised in Johannesburg South Africa, Michael Dodo earned his Bachelor of Commerce degree from the University of South Africa before launching his career in finance at the Mercantile National Bank of South Africa. With his eye sharply affixed on immigrating to America, and with a mere $300 in his pocket, he arrived in Los Angeles and was soon recruited by Tag-It Pacific, a garment hang tag and label production company, first as their Controller and then quickly promoted to VP of Finance and Operations. He was not only instrumental in taking the company public, but also ran both their Hong Kong and Mexican divisions before parting ways in 2001.
Financial Guru Michael Dodo / photography by David Christopher Lee
He, and a business partner, then purchased Triple L Distribution, a company which soon became the second largest redistributor of dry grocery and equipment supplies to the food service industry in the West. Under Michael’s direction, TLD successfully maintained a fleet of 70 tractor trailers and 5 fully stocked warehouse locations, and the company grew from $16 million to $128 million in annual revenue. He was then approached to step in as CEO of FHI Heat, a prominent professional grade hair tool company, to restructure and cultivate the brand. Shortly thereafter, he purchased West Central Produce, later known as West Central Foodservice, growing the company into one of the largest premium wholesale food, beverage, and restaurant supply distributors on the West Coast, with sales topping $300M per year.
In 2017, he launched his first of two conglomerates – Luxury Brands LLC., positioned as a parent company for beauty, luxury, and lifestyle consumer brands. FHI Heat, and sibling haircare brands STYLUS, NEO BOND, Hair Veil and Daily Beauty, were strategically placed under the Luxury Brands LLC. corporate umbrella., and last spring, Michael’s latest acquisition Youngblood Mineral Cosmetics and Skincare was purchased out of Chapter 11 bankruptcy and added to his growing beauty brand portfolio.
Financial Guru Michael Dodo / photography by David Christopher Lee
Michael’s namesake conglomerate – The Dodo Group, has focus in F&B, a space which Michael has significant career experience. Lodi Canning Company, a 100-year-old plus, farm-to-table vegetable canning company, and Wateria, a 25-year-old, 15-step Drinking Water Purification System both sit under DG and are currently scaling at a tremendous rate.
To say that Michael Dodo has optimized the “American Dream” is an understatement, and we look forward to acutely following his success for many years to come.
-
LA’s best kept Sushi Secret: Yama Sushi Marketplace celebrates 40 years
Yama Sushi Marketplace, LA’s best kept secret, celebrates 40 years
This June 2024, Yama Sushi Marketplace, a rare gem in Los Angeles will celebrate 40 years of the freshest Sashimi and Sushi Angelenos have come to crave and if possible, keep a secret.
“Please don’t tell anyone about this store” whispers one customer while another admits that “It is just not right to gatekeep this any longer!”
https://www.facebook.com/yamaseafoodla
In June 1984, Kenzo Yamada and his wife Nobuko opened Yama Seafood on Las Tunas Drive in San Gabriel.
After many years working as a fish power broker in Los Angeles, Kenzo Yamada or “Yama San” decided to open up his own shop where because of his contacts, was always assured the freshest and best cuts of fish when he visited the fish market every morning.
Today, these same fish companies provide Yama Sushi Marketplace with the freshest fish from all over the world, delivered daily.
https://www.facebook.com/yamaseafoodla
The network of Japanese sushi specialists is quite impressive and Yama san knew them all, from Nobu Matsuhisa (Nobu Restaurants), Katsuya Uechi (Katsuya Sushi) and Kazunori Nozawa (Sugarfish and Kazunori).
No doubt that Los Angeles was ground zero for Sushi in the USA
There is no doubt that Los Angeles was ground zero for Sushi in the USA, especially with the guidance of Noritoshi Kanai of Mutual Foods (Japanese Food Distributor who introduced Sushi to the American palette).
Although through the years, many larger Japanese Super Markets began to grow in Los Angeles, Yama Seafood stayed true to form, giving customers personal service to choose the freshest cuts of Salmon, Yellowtail, Blue Fin Tuna as Yama San would personally slice each serving of sashimi for the customers.
https://www.facebook.com/yamaseafoodla
Nobuko San, his wife, would run the front and cook the most delicious side dishes for customers, and customers were always given a bag of ice to keep the fish nice and cold.
One of Yama’s first employees, Enrique Moreno (“Kike San”) became Yama’s right hand man, and helped create the now famous Yama California Roll. “We wanted something special with the correct balance of filling, texture and rice”.
https://www.facebook.com/yamaseafoodla
Last year, in 2023, the Los Angeles Times recognized Yama as having LA’s Best California Roll, and still today, customers line up at Yama for this special sushi. It is true that customers would literally fight over the last California Rolls in the fridge as two customers famously played a tug of war with the last California Roll Sushi as it went flying into the air and spilled on to the floor.
Yama Seafood was San Gabriel’s “Best Kept Secret”
Although Yama Seafood was San Gabriel’s “Best Kept Secret,” many customers through the years heard about Yama and still to this day travel across state lines to grab the Yama Sashimi and Sushi.
Yama San was a fixture in San Gabriel as many customers had a very close and personal relationship with him as he was always very generous with his support of the community.
In May 2021, Yama San decided it was time to pass the torch, and the Kohno Family of San Marino, stepped in to take over this precious gem.
“The actual interview took 6 months”
Scott Kohno
the CEO of EJL Entertainment
Yama San wanted to make sure that he could trust the next generation to maintain the quality and vision that he firmly established in San Gabriel.
With Scott’s extensive background in retail and food throughout the USA and Asia and his family’s experience in finance, marketing and operations, the store was gradually upgraded, and an expansion plan of the new Yama in West LA (opened 2022) and a brand new Yama in K-town (September 2024) commemorates an exciting time for the Yama Sushi Marketplace brand.
Today, Yama Sushi Marketplace has been named the “Adult Disneyland” by one of Yama’s customers as it transcends just a typical market or restaurant.
From the freshest sushi prepared by sushi chefs on the hour every hour, to the largest selection of Sake, curated by Scott’s wife, Wendy a Kikisakeshi (Sake Sommelier) Yama has something for everyone. Unique Shoyu (soy sauce) with Matsutake mushrooms, fresh wasabi, party platters including the new Temaki Time Hand Roll Party Platter and unique gifts and kitchen goods from Japan make the shopping experience second to none.
Whether it is the monthly sushi making or sake tasting classes or the cute Japanese stationery products, Yama is a store that is truly a feast for the eyes (a customer literally walked into to the store with her eyes shielded so she would not be tempted by Yama’s Specialty Gift Table. “I just want sushi today and cannot get distracted by these tempting Japanese gifts!” she insisted. A West LA Father holding the hand of his 4 year old daughter commented “thank you so much for bringing this store to West LA. My daughter and I love Yama and it is now our Friday Night Date Night!”
To commemorate Yama’s 40th milestone, Yama will feature special events during the entire month of June, including retro nostalgic dishes from 40 years ago, mystery grab bags, special 40th anniversary merchandise and the festivities will conclude with the June 29th 40th Anniversary Celebration featuring a Blue Fin Sashimi Cutting Demonstration and Japanese Taiko Drummers.
Yama Seafood LA is a Japanese sushi marketplace
Yama Seafood is a Japanese sushi marketplace with 39 years of history in the San Gabriel Valley. They specialize in offering authentic Japanese meals that customers can enjoy at home, including a variety of party platters.
Both of their stores (San Gabriel and West LA) feature a unique selection of imported Japanese products, snacks, sake and beer, carefully curated and seasonally refreshed by their dedicated team. Additionally, they cater to diverse dietary preferences with grab-and-go items like Chicken Katsu, Somen Salad, and an assortment of Vegan Sushi options under our special brands, Sushi With Attitude and Vegan Sushi With Attitude.
This combination of tradition, quality, and variety makes Yama Seafood (Sushi Marketplace) an ideal destination for anyone seeking an authentic Japanese culinary experience.
For more information, to order online or for grand opening & anniversary celebration activities please visit: https://www.yamaseafoodla.com
-
Executive Chef Michael Hung and his celebrity chef friends Annc The Colony Palms Hotel Club Guest Chef Series
The Colony Palms Hotel is thrilled to announce the highly anticipated “Join The Club Guest Chef Series” at The Colony Club, featuring renowned Executive Chef Michael Hung and his esteemed celebrity chef friends.
Taking place throughout the month of June 2023, this exclusive culinary event promises an extraordinary dining experience for guests seeking exquisite flavors and a touch of glamour!
Colony Club’s The Club Guest Chef Series
The Colony Club, The Colony Palms Hotel’s signature restaurant, is renowned for its innovative California Fare served throughout the day, including breakfast, lunch, and dinner. Nestled in the heart of Palm Springs, guests have the option to dine in the main dining room, where they can indulge in Steve Hermann’s modern take on Art Deco glamour or choose the al fresco poolside dining patio with breathtaking views of the mountains.
The “Join The Club Guest Chef Series,” hosted by Executive Chef Michael Hung, will bring together a curated collection of celebrity chefs for four special evenings of culinary excellence. Each event will feature a delectable Five-Course Prix-Fixe Menu, Optional Wine Pairing, and selection of Specialty Handcrafted Cocktails created by The Colony Club, SO.PA, and Hermann’s Bungalows Bar Manager, Kelly David.
Chef Brittany Cassidy
The series kicks-off on Wednesday, June 7th, 2023, with Chef Brittany Cassidy, Head Chef at Violet Bistro in Westwood. Born and raised in San Diego, Cassidy’s culinary journey spans from Le Cordon Bleu in Hollywood to some of LA’s top kitchens, including Rustic Canyon and Birdie G’s. She will showcase her affinity for crave-worthy comfort food and transportive French Bistro fare in a menu that includes dishes such as her Roasted Beet Salad, and Confit Duck Leg, along with Hung’s Local Halibut Carpaccio and Sauteed Petrale Sole, finished with Cassidy’s Vegan Chocolate Mousse ($89 per person, does not include tax and gratuity).
Chef Isaias Peña
On Wednesday, June 14th, 2023, Chef Isaias Peña, Caruso Regional Executive Chef of Hank’s and Qué Padre in the Pacific Palisades at Palisades Village, will take the stage. With a deep appreciation for Mexican cuisine and fusion, Chef Peña’s culinary creations at Hank’s and Qué Padre captivate diners with their extraordinary flavors and striking presentation.
Chef Walter Nunez
The Guest Chef Series continues Wednesday, June 21st, 2023, with Chef Walter Nunez, Executive Chef of The Rex – Seaside Steakhouse in Redondo Beach. Chef Nunez’s refined approach to cuisine has elevated The Rex’s dining experience, showcasing his expertise in traditional and contemporary culinary techniques.
Chef Chris Oh
The final event of the series will be held on Wednesday, June 28th, 2023, featuring the multi-talented Chef Chris Oh (Seoul Sausage, Escala K-Town,Um.Ma SF, Kamu Ultra Karaoke) and Executive Chef Michael Hung presenting an evening of Traditional Korean Barbeque spotlighting Prime Beef and Japanese A5 Wagyu Beef served on The Colony Club’s poolside dining patio. Chef Chris Oh is known as the founder of Seoul Sausage Co and a winner of multiple TV competition shows, Chef Oh’s innovative culinary creations bridge cultural traditions and redefine the boundaries of gastronomy.
For more information on The Colony Club’s “Join The Club Guest Chef Series” coming up on Wednesday, June 7th, 2023, Wednesday, June 14th, 2023, Wednesday, June 21st, 2023, and Wednesday, June 28th, 2023, please call 760.969.1800 or to make your reservations now, please visitOpenTable.com.
The Colony Club at The Colony Palms Hotel is open for Dinner every Sunday through Thursday from 5:00 pm to 8:00 pm, and every Friday and Saturday from 5:00 pm to 10:00 pm. Lunch is server every Monday through Friday from 11:00 am to 3:00 pm. Breakfast is offered every Monday through Friday from 8:00 am to 11:00 am, and Brunch is served every Saturday and Sunday from 8:00 am to 3:00 pm. For more information about The Colony Club restaurant at The Colony Palms Hotel or to make reservations, please call 760.969.1800 or visit www.ColonyPalmsHotels.com.
ABOUT THE COLONY CLUB AT THE COLONY PALMS HOTEL
The Colony Club is The Colony Palm Hotel’s signature restaurant where Executive Chef Michael Hung showcases his innovative California Fare for Breakfast, Lunch, and Dinner. Guests of The Colony Club can dine inside the main dining room while enjoying Hermann’s modern take on Art Deco glamour or enjoy the warm breezes while dining al fresco poolside with a stunning view of the mountains.
ABOUT EXECUTIVE CHEF MICHAEL HUNG:
Chef Michael Hung, a culinary virtuoso, brings his innovative vision and wealth of experience to The Colony Club at The Colony Palms Hotel and SO.PA at L’Horizon Resort and Hermann Bungalows as their newly appointed Executive Chef.
With an impressive career spanning from apprenticeships at Daniel and Aquavit in New York City to working alongside renowned chefs in San Francisco, including Chef Traci Des Jardins at Jardiniere and Chef Roland Passot at La Folie, Chef Hung has solidified his reputation as a rising star.
Notable achievements include his acclaimed restaurant Faith & Flower in Los Angeles, which garnered numerous accolades, and the highly praised Viviane at the Avalon Hotel, recognized by food critics and publications alike.
Now in Palm Springs, Chef Michael Hung is poised to elevate dining experiences, fusing vibrant flavors, local ingredients, and his own creative flair to create unforgettable culinary journeys at these esteemed establishments.
ABOUT THE COLONY PALMS HOTEL
Opened in the 1930s, The Colony Palms has a colorful history involving mobsters, athletes, politicians, and Hollywood stars. This Spanish colonial gem, updated by celebrated designer Steve Hermann, blends Hollywood glamour with an art-
deco aesthetic. Located in the heart of Palm Springs, it provides a lush escape just steps from the city’s design district, complete with boutiques, restaurants, and nightlife. With fire pits and intimate alcoves dotted throughout the property, the exclusive and elevated setting features 57 exquisitely designed rooms and suites, unrivaled poolside dining, and a wellness spa with all the latest offerings.
This upscale adults-only boutique hotel and its inviting palm tree-lined pool are set against the backdrop of the San Jacinto Mountains. The perfect place to savor the ultimate Palm Springs experience, The Colony Palms is a laid-back yet upbeat retreat that brings a dash of Hollywood glamour to the desert.
ABOUT STEVE HERMANN:
Steve Hermann is a celebrated designer of high-end homes and hotels. As one of the most prolific designers within California, he is known as the design guru for the Hollywood elite, captains of industry, and foreign royalty.
His innovative and imaginative homes are owned by A-list celebrities, entertainment executives and members of the Forbes top ten wealthiest list. His designs have been featured on Architectural Digest, Conde Nast Traveler, Travel and Leisure, E!, MTV, ABC, as well as in hundreds of magazines and websites worldwide.
One of his projects, called The Glass Pavilion, was published in over a hundred magazines and newspapers and was the third most Googled house in the world. Steve has established a world recognized luxury hospitality company, Steve Hermann Luxury Hotels, of which L’Horizon Palm Springs served as the initial flagship property. L’Horizon has won dozens of awards including the #1 Resort in the world by the readers of Conde Naste Traveler.
Steve has followed up his success by adding The Colony Palms Hotel to his portfolio, which he has transformed into another spectacular luxury resort. When Steve is not designing residences and opening hotels, he spends his time collecting post war, European sports cars, which he enjoys driving with his wife and two young daughters. After 15 years of living in Los Angeles, Steve currently calls Montecito, California home.
Social Media:
Follow @colonyclubps on Instagram and @colonypalmshotel on Facebook
Follow Executive Chef Michael Hung @chefmikeh on Instagram
The Colony Club at The Colony Palms Hotel
572 N. Indian Canyon Drive
Palm Springs, CA 92262
T: 760.969.1800
