LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl.
100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.
LA Foodies: Masters of Taste Returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
LA Foodies: Masters of Taste returns to Pasadena’s Rose Bowl April 2 Introducing Chef Michael & Kwini Reed
Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles.
Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed.
In addition to the two concepts, Chef Reed and his wife and co-owner, Kiini Reed also run an upscale catering company, Root of All Food.
Meet Chef Michael Reed, Co-Host of Masters of Taste 2023
Born and raised in Oxnard, California, Chef Michael Reed comes from a family with a passion for food. Thanks to his parents, Michael grew up around the barbeque and the smell of fresh, home-made pies.
His family cooked every day, pulling ingredients straight from the garden which went on to inspire Michael’s passion for food and hospitality. After starting down a collegiate path that was separated from the food industry at University of Santa Barbara, a track injury prompted Michael’s decision to make a change.
Months later, Michael was enrolled in the Culinary Institute of America in New York. While in culinary school, Michael Reed cooked at The Modern, the acclaimed restaurant at the Museum of Modern Art in Manhattan.
After graduating in 2008, Reed returned to Southern California and worked at David Myer’s Michelin-star rated Sona, as well Xiomara per a recommendation from Nancy Silverton at the age of 26. In 2011, Chef Reed and Kwini Reed jointly created high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California.
Some of Root to All Food’sprevious clients have included Gwen Stefani, Gavin Rossdale, The W Hotel, and Sugar Ray Leonard. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu.
He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed totes a menu of refined American fare.
Meet Kwini Reed, Co-Host of Masters of Taste 2023
Host Kwini Reed is a Southern California native, wife, mother, and entrepreneur.
She is the co-owner of brunch restaurant, Poppy + Rose in Downtown, Los Angeles, Anaheim dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed. Kwini Reed comes from a large family that values community, generosity, and a strong work ethic – traits that have helped her succeed in her career and personal endeavors.
A graduate of California State University, Fullerton with a Bachelor of Science in Marketing, she now has over a decade of experience in business, finance, and human resource management, having worked at companies throughout LA, including The Standard Hotel, Band of Gypsies, and Brandy Melville USA.
In her current day-to-day, she oversees operations of Poppy + Rose, Poppy & Seed, and Root of All Food managing finances, strategizing new concepts for the restaurant, spearheading collaborations, and more.
She and Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine’s “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) – among others.She pioneers Poppy + Rose and Poppy & Seed’s giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more.
She is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. In addition, she participated in the James Beard Women’s Entrepreneurial Leadership (WEL) program in 2021, which is focused on empowering women food industry entrepreneurs and restaurant owners and is a member of Re:Her a non-profit with a mission to empower and advance all women identifying food and drink entrepreneurs by way of innovative platforms. In October 2022, Kwini Reed participated in the LA Chef Conference as a co-moderator of a panel on the future of restaurants and in 2023, Kwini and Michael Reed will open Poppy + Rose in San Pedro, offering casual brunch and a refined dinner menu.
Masters of Taste 2022 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond.
The sixth annual Masters of Taste 2023 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.
Some of this year’s Masters of Taste 2023 participating Culinary Masters and Restaurants include:
Poppy + Rose and Poppy & Seed 2023 Hosts Chef Michael Reed & Kwini Reed – Downtown Los Angeles, Anaheim
Angelenos’ Wood Fired Pizza Chef Carmen Samaniego – Los Angeles
Arth Bar + Kitchen Chef Mihir Lad – Culver City
Ayara Thai Chef Vanda Asapahu – Westchester
1212 Santa Monica Chef Luca Maita – Santa Monica
Agnes Restaurant and Cheesery Chef Thomas Kalb – Pasadena
Alexander’s Steakhouse Chef Richard Archuleta – Pasadena
Casa Cordoba Chef Rebelino Villalta – Montrose
Celestino Ristorante Chef Calogero Drago – Pasadena
Champion’s CURRY Chef Yoya Takahashi – Downtown Los Angeles
Chili John’s Chef Stephen Hager – Burbank
City Club Los Angeles Chef Victor Munoz – Downtown Los Angeles
Fat Boys Chef Michael Gray – Pasadena, Los Angeles
Gabi James Sarah Gabriele & Adam Aro – Redondo Beach
Georgia’s Restaurant Nika Shoemaker-Machado – Anaheim, Long Beach
Great Maple Chef Scott Floyd – Pasadena, Anaheim, Newport Beach, San Diego
Gus’s World-Famous Fried Chicken – Burbank, Long Beach, Los Angeles
Hank’s Chef Isaias Peña – Pacific Palisades
Interstellar Chef Angie Kim – Santa Monica
La Bohéme Chef Atsushi Kenjo – West Hollywood
Lunasia Chef Lee Han Fu – Pasadena, Alhambra, Cerritos
Marlou Chef Louis Huh & Chef Marcos Spaziani – Downtown Los Angeles, Koreatown
Mercado Chef Jose Acevedo – Hollywood, Los Angeles, Manhattan Beach, Pasadena, Santa Monica
Per L’Ora Chef Courtney Van Dyke – Downtown Los Angeles
Pez Cantina Chef Bret Thompson – Downtown Los Angeles
Ramen Tatsunoya Chef Ryuta Kajiwara – Pasadena, Silver Lake
Santuari Restaurant Chef Seth Greenburg – Toluca Lake
Smoke City Char Bar Chef George Huynh – Downtown Los Angeles
Soulmate Chef David Joyce – West Hollywood
Taishi Hainan Chicken Chef Theo Shio – Redondo Beach, Long Beach
The Green Room Chef Czarina Sico – Burbank
The Peppered Goat Chef JohnPaul Arabome – Van Nuys, Las Vegas
VCHOS Wendy Centeno – Los Angeles
West Side Bahn Mi/Street Kitchen Chef Jack Ourfalian – Los Angeles
World Empanadas Chef Matthew Hirtz – Burbank
Yardbird Chef Eduardo Osorio – Los Angeles
Yuca’s Restaurant Socorro “Mama Yuca’s” Herrera – Pasadena
Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as Bertha Mae’s Brownies, handcrafted pudding from Better Together Sweets, Creamy Boys Ice Cream, plain funnel cake from Drizzle, custom cakes and desserts from Butter Cake Shoppe, French macarons and gourmet cookies from Etoile Filante Patisserie, I Like Pie Bakeshop, Läderach Chocolatier Suisse, deliciously scrumptious scratch baked custom cakes and cupcakes from Lark Cake Shop and Nothing Bundt Cakes, Nomad Ice Pops, Pazzo Gelato, Porto’s Bakery & Café, and more.
Some of this year’s participating Beverage Masters include:
Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails and top brands showcasing their finest spirits at Masters of Taste will include Amaro Angeleno, Beam Suntory, Dulce Vida Tequila,Empress 1908 Gin, Knox & Dobson, Krafted Spirits, Maker’s Mark, Maple Block Liquor Bar, Mario’s Hard Espresso,Mezcal 33, Mi Piace, Neft Vodka, Nosotros Tequila & Mezcal, Qué Padre, Raicilla La Reina, Smoke Lab Vodka, Tequila Juegos Mexicanos, The Raymond 1886, Xoloitzcuintle Tequila, and Woodford Reserve.
Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites 14 Cannons Brewing Co., L.A.’s All Season Brewing, Arrow Lodge Brewing, Arts District Brewing Company, Pasadena’sCerveceria Del Pueblo, Downtown’s Homebound Brew Haus, Juneshine, Kanazawa Hyakumangoku Beer, LFG Seltzer,MacLeod Ale Brewing Co., Arcadia’s first Microbrewery Mt. Lowe Brewing Co., Native Son LA, Over Town Brewing Co.,San Fernando Brewing Co., and Tarantula Hill Brewing Co.
Wineries and Sake: A specially curated collection of Wine and Sake Masters will be showcasing their finest varietals including Akagisan Sake, premium boutique winery Ascension Cellars, Bodegas de Santo Tomas, CRŪ Winery, Golden Star Vineyards, Hitching Post Wines, I Love Wine Collections, Moraga Bel Air Vineyards, Anderson Valley’s Navarro Vineyards, Sake High!, Tercero Wines, Veso Aperitifs, Vincola Casta de Vinos, Warson Wine Company, and more.
Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate with All Phenoms, Yerba Mate from Erva Brew Co., Humm Kombucha, fresh juices from Summit Juice Co., and boba milk tea from Sunright Tea Studio and Bearology, and more.
100% of the proceeds from Masters of Taste 2023 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization that is celebrating its 50th anniversary of bringing neighbors home. Committed to providing permanent solutions to end homelessness and rebuild lives, Union Station works with unsheltered and very low-income adults and families across the San Gabriel Valley. Recently expanding into El Sereno and Eagle Rock, Union Station Homeless Services is the lead County agency for Service Planning Area 3 (SPA 3), coordinating homeless services in 36 communities spanning from Pasadena to Pomona. Union Station Homeless Services’ mission is guided by the belief that everyone deserves a life of dignity and a place to call home. In the last five years Masters of Taste has raised over$2.7 Million in support of Union Station Homeless Services life-saving programs.
Masters of Taste 2023 is a 100% outdoor event. Additionally, all guests will be receiving their very own utensils and hand sanitizer to use throughout the event.
Mark your calendars and see you at the sixth annual Masters of Taste 2023!
Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2023, please visit www.MastersofTasteLA.com.
Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.
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LA Shorts: Filmmaker Erin Gavin Brings Twists, Turns and Deep Love to Video Games with “Gaming For Love” — See it July 22
LA Shorts: Filmmaker Erin Gavin explores Love and Video Games with “Gaming For Love” — See it July 22
“Gaming for Love” is a poignant narrative inspired by true events which follows the journey of Maisie, a young girl battling cancer, as she finds solace and strength in the world of online gaming.
“Gaming For Love” screens at LA Shorts Monday July 22.
Erin Gavin’s career has spanned over motion pictures, television series, theatrical
productions, print and live-action commercials.
Erin’s other film credits include “Dread”, “The Last Investigation”, “Junk,” and most recently played the Iconic star Marilyn Monroe in a hit stage production.
Erin signed with Serdica Record (Classical contemporary) label and her first song ‘I’m through with love’ has been a global success.
“Gaming for Love” Filmmaker Erin Gavin
Through themes of love, sacrifice, and the power of human connection, “Gaming for Love” beautifully illustrates the profound influence of gaming in Maisie’s life and the bonds forged beyond the confines of the digital realm.
Today’s conversation with Erin Gavin from “Gaming For Love” has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
We are back today with Erin Gavin, the writer, producer, and director of short film Gaming for Love. Erin, thanks for joining us today.
Erin Gavin:
Thanks for having me. This is brilliant, Joe. Thank you. Appreciate it.
Joe Winger:
My pleasure. I’m looking forward to learning more about you and sharing your message with the audience today.
You direct, you produced, you wrote this; and it’s a very powerful short film Gaming for Love. What’s the most important message you want to share with our audience today?
Erin Gavin:
So for me, the reason I wanted to tell this story is because it’s loosely based on true events. I felt this wave of emotion come over me when I was reading this article and I thought, what an amazing, powerful real loving story.
I just felt compelled to tell it.
From that thought to where we are today feels absolutely incredible. So I’m very grateful.
Joe Winger:
You’ve done a lot of prolific work, both in front of the camera and behind the camera. On stage, on screen, with music.
What inspired you to choose this project next for you?
Erin Gavin:
Other filmmakers will probably relate to this. But it just felt right. There was no part of me that was hesitant not tell this story. Every part of me just said that’s it. This is the story. This is what I’m doing. It’s happening. That was really it. There was no ifs, and’s, but’s, maybe’s about it.
Joe Winger:
That’s very courageous. We often hear so much glamour about Hollywood. But behind the scenes, the production itself isn’t always so easy.
So without giving away any plots or any spoilers, what was one of the biggest challenges of your production? And how did you solve that challenge?
Erin Gavin:
One was the budget.
So in order to make a movie, as we know, we need money. So I literally I thought, I need to ask for help here, which is something I’m not very good at doing in terms of asking people to put together a GoFundMe and let’s do this.
That was a challenge for me to swallow my pride and be like I need to help.
It was amazing how many people came together and just wanted to help. It honestly made me well up and just feel so appreciative of everybody and everyone’s support.
The other challenge was to get crew together. So I was really lucky. I partnered with a company called Up Next studios.
We had a lot of help. People were just coming on board and helping, but naturally, sometimes people fall off and then you have to get somebody else in. That can be challenging in the final days, when someone drops out two days, I didn’t have too much of that, but it worked out in the end and who was meant to be on the movie was on the movie.
Joe Winger:
That’s a great way of thinking about it. Just to detail that out a little bit more, where, location-wise, where on the globe were you shooting?
Erin Gavin:
It was all shot in Scotland. I wrote it the second week in January, and we had the first cut by end of February.
So it was really rushed, really quick and really intense. We had to find locations really quick and we had to really narrow down those locations. I was in Scotland, so it made sense to just let’s roll. I was really lucky with the locations. I had friends just pull in together and be like, You can shoot here.”
So it all worked out really well.
Joe Winger:
How many days of production?
Erin Gavin:
Three days.
Joe Winger:
Three days in Scotland. You shot about a month and a half after you wrote it, is that more or less right?
Erin Gavin:
After I wrote it, I had about 3-4 weeks to pull all the crew together, locations together, everything together.
It was intense.
Then three days of shooting and then editing. Obviously the final cuts and then putting the music together.
But I’m really thankful for the team. Without the team, this would not be possible, and everybody’s support, it wouldn’t be possible.
Joe Winger:
Just going a little deeper on what you just said a second ago, two things to think about.
Number one, a lot of the people that are watching this interview right now have never been on a production set. The closest they’ve been is the movie theater.
Second thing is how many people out there, they’ve written something. But they may not have the courage or the audacity to actually get out there and shoot it, or as you brought up, to go out there and raise money because it costs money to do these things.
Do you have any advice or inspiration for someone out there who wants to be doing what you just accomplished, and they’re scared, hesitant, or nervously excited?
Erin Gavin:
I think you have to be very vulnerable. You have to put ego aside and let people read your script, polish it, get advice on it, make sure it’s as solid as it can be.
That’s hard to do when you pour your heart into this piece and you obviously this piece of paper has everything that you’ve just poured out onto it.
Then to give that [heartfelt script] to someone to be super critical is really hard, but that’s the first step and make sure it’s as good as it can be.
I would say community is key.
So perhaps maybe look at how you can narrow it down budget wise. So that’s your locations. Everything that costs money. And ask for help. Build that community. G to your local drama schools, go to your local film schools.
People want to film. People in the creative world, they want to be doing something.
So people do want to help. That’s what I would say, [at] home and in your community, ask for help, get the script solid. That would be the first two key things to be doing.
Joe Winger:
Good advice.
The title Gaming for Love, gaming is a big theme of the story.
I’d love to believe everybody in the world knows what gaming means. But just in case, can you tell us what gaming means?
What message do you hope the gaming community receives when they see the short film?
Erin Gavin:
We’re talking about computer gaming and [my short film] doesn’t shine it in a negative light.
I actually spoke to somebody last night who’s in the gaming world, for all the major companies and does computer programming in terms of the creative side of things. He said, they would love this story because it shows that this can help people in certain ways. It also has a community to it as well. Like most things in life have some negatives and some positives and everybody has their own opinion, right?
But for this shines it in a light that is true in terms of belonging to this story and how it helps someone.
Joe Winger:
That’s beautiful.
Erin Gavin:
Yeah, certainly this one has a twist at the end.
So I hope the viewers get to watch it and they’ll see exactly what I mean.
I also created a song about gaming which is also very true. A lot of gamers who have heard the song [feel] it’s so relatable.
Joe Winger:
Let’s talk about the cast. The performances are subtle and thoughtful and deep. I was surprised how much I was feeling in such a short period of time.
How did you find your cast? Any favorite moment that really stands out with you?
Erin Gavin:
I love that you felt that. We were really lucky because we just gelled and it made sense and it worked and not a lot of movies have that luck.
I reached out to a Gent who owns a theater school in Scotland. I said I need a young girl for one of the leads.
He happened to also have a Gent who teaches at the school who would’ve been the perfect, and he’d also been in like big shows like Outlander and whatnot.
So I thought, okay, he can act. I checked him out. He’s good. And she was great. And that all came from a gent called Rhys Donnelly who helped me with the casting. And also I reached out to a friend of mine who plays one of the other parts. Who I know is a great actor, Paul Donnelly, and he’s been in Outlander and a bunch of stuff.
So it, again, it was just a community aspect. It’s Oh, who knows who, and who can, how can I connect this and make this all work? And that’s how it happened.
Joe Winger:
What I love about what you just said is we are talking about the plot and the story and the gaming community earlier. You’re talking about the community behind the scenes of production.
I feel like whether it’s deliberate or not. You just found all these different communities to work together to highlight other communities, really a community effort in front of the scene, behind the scenes, in the story, all over the place.
Joe Winger:
Our audience knows we talk usually with chefs and winemakers and mixologists.
We’re talking about food and drink and travel. This topic is a little bit not what we usually talk about, but if you don’t mind, can we talk about food and flavor for a minute with you? Is that okay?
Erin Gavin:
Sure. All right.
Joe Winger:
You probably eat very healthy is my guess, but I could be wrong.
But when you’re indulgent, When you’re looking for flavor. What’s your favorite or what’s it? What’s a good guilty pleasure for you or what’s one of your favorite food and drink pairings?
Erin Gavin:
Being from Scotland, right? I was, Oh, have you tried haggis? Yeah, of course I tried haggis, but haggis is Most things in life, if it’s made well and it’s done it’s really good.
But it can also be the opposite, but I have to say, I do actually love haggis. But now I don’t really eat meat so much. But they do a really good like vegetarian option these days. So when I’m home, especially around Christmas time that would be my sort of go to but to pair with it, I’m going to be really sad here.
I like to drink milk with it. Most people like, yeah, this wine from this region. I’m like, nope, just milk. But but that’s when I go to at home. So when I’m in LA I actually, we like in LA, we have the best sushi. most extending sushi [00:13:00] restaurants. So sushi would be my go to when I’m in LA and definitely sake.
Joe Winger:
What’s the taste profile of haggis? What’s what’s it similar to?
What’s the aroma? What are we tasting? Will you take a bite?
Erin Gavin:
There’s another drink in Scotland. Sometimes I like to have Irn Bru with haggis. It sounds disgusting to a lot of people, but I like it. So it’s just like Irn Bro and haggis.
It’s an acquired taste.
Joe Winger:
Erin, what’s the best way to follow you and learn more about the short film, whether it’s a website, social media, something else, what’s the best way to follow your film festival journey and just what you’re up to with you yourself.
Erin Gavin:
Erin Gavin:
Oh, I appreciate that. On most of the social medias Erin Gavin Artist, like Instagram, Twitter and Facebook, TikTok.
Gaming For Love has its own pages on Facebook and Instagram.
It’s screening 22nd of July at 1pm at LA Shorts in Los Angeles.
Jamie Lee Curtis, Zoe Saldana, Thomasin McKenzie: Annual Oscar-Qualifying HollyShorts Film Festival celebrates their 20th anniversary
Zoe Saldana, Thomasin McKenzie, Jamie Lee Curtis: Annual Oscar-Qualifying® HollyShorts Film Festival celebrates their 20th anniversary
The Oscar® Qualifying HOLLYSHORTS FILM FESTIVAL returns for its much-anticipated 20th edition from August 8-18, 2024.
From over 6000 entries, over 400 films form this year’s anniversary program.
This Friday, July 12, HollyShorts will share the entire 2024 selection on YouTube.
Last year, the Academy® granted the festival their 4th OSCAR®-qualifying award for Documentary Short Film, this accolade joined their other three top awards, Best Short Film Grand Prize, Best Short Animation and Best Short Live Action. The winners of these awards will be eligible for consideration for a 2025 Academy® Award.
HollyShorts has also launched an inaugural Sports category with NBA Champion, Metta World Peace as the head judge, he is also a producer of a film to be premiered on opening night called, “With Love Charlie”. The festival’s sports category is led by producer Jessica Badawi and will include work from former NBA player and champion Matt Barnes premiering his documentary “Black Mark”, an episode from the NFL’s Seattle Seahawks series “The Sound of the Seahawks”, “The Syd & TP Show” with WNBA stars Theresa Plaisance and Sydney Colson, the show is produced exclusively by TOGETHXR, a media and commerce company founded by four of the world’s greatest athletes Alex Morgan, Chloe Sim, Simone Manuel and Sue Bidr. Also joining this new category will be Red Bull Media House’s “Life of Kai” featuring ESPY award winner Kai Lenny and “Race and Surf” from Selema Masakela, NBA’s Memphis Grizzlies “Marc Gasol: Memphis Made”, “ESPN 30 for 30” and two documentaries from the Italian powerhouse soccer team AC Milan including “Roots-Bennacer”.
Some of the documentary short films selected for the 20th edition include “Alok” directed by Alex Hedison and executive produced by Jodie Foster, “The Final Copy of Ilon Specht” directed by two-time Academy® Award winner Ben Proudfoot, Benjamin Alfonsi’s “Whitney Houston in Focus”, John Beder’s “How to Sue the Klan” and “XCLD: The Story of Cancel Culture” directed by Ferne Pearlstein and produced by Trevor Noah.
The star-studded live-action short film entries include “How Can I Help You” directed by Eliza Scanlen and starring Thomasin McKenzie, Marco Perego’s “Dovecote” with Zoe Saldana, “Dammi” starring Riz Ahmed and Isabelle Adjani, Ken Cheng’s “Summons” starring Jimmy O. Yang and Alexandra Shipp, “Midnight” from legendary Japanese director Takashi Miike, Louisa Connolly-Burnham’s “Sister Wives” featuring BAFTA Rising Star Award winner Mia McKenna-Bruce, “Hearts of Stone” with Noomi Rapace and Jessica Barden, “French” directed by Dylan Joseph and produced by OSCAR® nominee Kobi Mizrahi, “Vlog” starring and directed by Yvonne Strahovski in her directorial debut, “Edge of Space” directed by OSCAR® nominee Jean de Meuron, Russell Goldman’s “Burn Out” produced by Academy® Award winner Jamie Lee Curtis, “Fall Risk” featuring Victoria Pedretti, directed by Alex Martini, and produced by Bella Thorne, and Jim Cummings’ “Pretty Sad”, Yasmin Afifi’s BAFTA winning JELLYFISH AND LOBSTER and Tom Stuart’s GOOD BOY starring Ben Whishaw also join this fantastic lineup.
Among the animated short film entries are Nadia Hallgren and Jamie-James Medina’s “The Brown Dog” with voice performances by Steve Buscemi and the late Michael K. Williams, Paul Shammasian’s “An Angel on Oxford Street” narrated by Christopher Eccleston, “Play Again” directed by Emmy-nominated filmmaker Zen Pace, voiced by Benjamin Bratt and Eric Briche’s “Volcelest”.
Notable music videos include Shania Twain’s “Giddy Up!” and Nikki Lorenzo’s “Lista, directed by Bianca Poletti and starring Academy® Award nominee John Hawkes.
Additional noteworthy selections include Bella Thorne’s “Unsettled” featuring Chris Zylka, Eli Newman’s “Concrete” starring Ed Harris and Sophia Ali, Mackenzie Davis’ directorial debut “Woaca”, “If Not Now, When?” starring Kate Dickie, Hanna Gray Organschi’s “Merci, Poppy” with Victoria Pedretti, Danielle Baynes’ “The Dog” starring Kate Walsh, Francesca Scorsese’s “Fish Out of Water”, Richie Keen’s “The Grievance” with Rosie O’Donnell and Kevin Pollack, Mika Simmons’ “My Week with Maisy” starring Joanna Lumley, Annie Girard’s “One in the Chamber” starring Wilson Bethel, Hector Prats’ “Heaven is Nobody’s” starring Roger Guenveur Smith, Michael Perez-Lindsey’s “Will I See You Again?” featuring Richard Lawson, Blake Winston Rice’s “Tea”, co-directors Brit Crawshaw and Josh Hayward’s “Female Captive” starring Pauline Chalamet, Academy Award winner’s Chris Overton and Rachel Shenton’s Slick Films selected shorts include Rhys Chapman’s “Ryan Can’t Read” and Elizabeth Peace’s “The Golden Boy”, Benjamin Verrall’s “Shouting at the Sea” starring Harry Michell, Maia Scalia’s “His Mother”, Ethan Kuperberg’s “Paper Towels” starring Josh Brener, and “Swollen” directed by Roxy Sorkin.
HollyShorts is devoted to showcasing the best and brightest short films from around the globe, advancing the careers of filmmakers through screenings, networking events, and various panels and forums. The festival showcases the top short films produced in 40 minutes or less.
To view the full list of official selections visit http://www.hollyshorts.com
This year’s hybrid celebration of short films will take place in person, with screenings at the world-renowned TCL Chinese Theatre in Hollywood and virtually through the official festival streaming platform, BITPIX.
HollyShorts screenings will take place from August 8-18th at TCL Chinese Theatres, 6801 Hollywood Blvd., 3rd Level, Hollywood, CA, 90028, followed by the annual awards gala on August 18th.
For additional information and tickets visit https://hollyshorts2024.eventive.org/passes/buy
Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
Secret of Caesar salad: John Robert Sutton Reveals on “Foods That Matter” Podcast
The Caesar salad was NOT invented in Italy!
The iconic dish, celebrating its 100th birthday this year, has roots in Tijuana, Mexico.
Foods ThatMatter John Robert Sutton
To celebrate, podcast host of CurtCo Media’s Foods That Matter and seasoned food archaeologist John Robert Sutton joined Juan José “Tana” Plascencia, the owner of Caesar’s Restaurant – home of the first Caesar salad – in person.
To eat some original recipe salad and chat about how, why, where, and by whom the dish came to be one of the most popular menu items in the US.
John and Tana’s intriguing conversation, starting with the recipe’s origins and ending with its worldwide prominence, is available on Foods That Matter on all major podcast platforms. You get a firsthand look at the backstory of Caesar salad, delving into all the rich flavors and history that made it such an important influence in the dining world.
Near or visiting Tijuana?
Join Tana at the centennial celebration at Caesar’s Restaurant on July 7, 2024. Plus, if you tell Tana that you listened to this episode of Foods That Matter – Celebrating 100 Years of Caesar Salad with the Origin Story that Starts in Tijuana, Mexico – he will give you the authentic recipe to take home!
About Foods That Matter:
Come along for a culinary thrill as Foods That Matter transports foodies to corners of the world through stories of adventure with food archeologist John Robert Sutton, also known as ‘The Indiana Jones of Food.’
John unlocks the secrets to the globe’s extraordinary cuisines, as he’s been doing throughout his travels in over 120 countries while enriching top grocery stores and Michelin-starred chefs with the finest ingredients and powering them with quality products.
The presenting sponsor of Foods That Matter is Watkins, award-winning extracts, spices & herbs, seasoning blends, grilling rubs & marinades, artificial dye-free baking decorations, and more crafted in the USA since 1868. The show is available on podcast platforms, including Apple Podcasts, Amazon Music, Spotify, YouTube and Goodpods.
About CurtCo Media:
CurtCo Media – with its talented producers and creative team – provides listeners with quality podcasts, featuring authoritative hosts, distinguished guests, and inspiring storytellers. The company presents many nationally-recognized series, covering topics such as scripted sci-fi (SOLAR), luxury (Cars That Matter, Travel That Matters, Wines That Matter) and others.
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Pasadena’s Newest: Pez Coastal Kitchen Brings Incredible Taste and Romance with Upscale sea and farm-to-table, seasonal California cuisine
Pasadena Newest Pez Coastal Kitchen brings Taste and Romance with upscale sea and farm-to-table, seasonal California cuisine
Executive Chef & Proprietor Bret Thompson and Lucy Thompson-Ramirez proudly announce the official Grand Opening of Pez Coastal Kitchen, their new upscale seafood focused eatery in Pasadena on Thursday, February 15th, 2024!
Grand Opening of Pez Coastal Kitchen Thursday, February 15th
Executive Chef Proprietor Bret Thompson and Lucy Thompson-Ramirez proudly announce the official Grand Opening of Pez Coastal Kitchen // Photo Credit: Jakob N. Layman
Located on the corner of Union Street and North Raymond Avenue, Pasadena’s hottest culinary spot, Pez Coastal Kitchen promises a lively and innovative dining experience with a focus on sea and farm-to-table, seasonal California cuisine.
Pez Coastal Kitchen’s Oysters on the Half Shell // Photo Credit: Jakob N. Layman
Executive Chef Bret Thompson and Lucy Thompson-Ramirez are a dynamic husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond and they are now joined at Pez Coastal Kitchen in Pasadena with their magnetic team of top industry professionals Director of Operations Chris Mesa, Chef Joe Gillard, General Manager Brittany Player, and Bar Manager Mike Dane.
Pez Coastal Kitchen’s Bar // Photo Credit: Jakob N. Layman
Chef Bret Thompson’s culinary journey began at the renowned California Culinary Academy in San Francisco where he then honed his skills at esteemed establishments such as Aqua in San Francisco, Roy’s in Hawaii, and Pinot Blanc in St. Helena, California.
Seeking international inspiration, Bret traveled to Spain to study under Chef Martin Berasategui at Restaurante Martin Berasategui, a Michelin 2-star establishment in Lasarte, Spain.
He further expanded his culinary repertoire in Lebanon at Atlas Café, then studied under Chef Bernard Loiseau at La Cote d’Or his Michelin 3-star restaurant in Saulieu, France, and then L’Arpege, Chef Alain Passard’s Michelin 3-star restaurant in Paris.
Throughout his career, Bret also had an extensive tenure with The Patina Group, working at multiple restaurants, running catering operations and ultimately becoming the Corporate Executive Chef overseeing all restaurant operations for the entire group.
Pez Coastal Kitchen’s Dining Room // Photo Credit: Jakob N. Layman
In 2007 to 2022, Chef Bret Thompson and Lucy Thompson-Ramirez owned Milk Ice Cream, and in 2015 they decided to embark on a new culinary adventure together as the proud owners of Pez Cantina, their seasonal, modern, coastal-inspired Mexican restaurant and bar, located in downtown Los Angeles which quickly became a beloved dining destination and in October 2021, they expanded with a new location in Montebello, California, LA Burrito Co.
Thompson and Thompson-Ramirez’s newest venture will continue their commitment to sea-to-table and farm-to-table cuisine, but as Chef Joe Gillard joins Executive Chef Bret Thompson in the kitchen, the focus at Pez Coastal Kitchen will be on innovative techniques such as curing, smoking, and the specialized dry-aging of seafood which will be a distinctive feature.
Pez Coastal Kitchen, Rosemary Paloma // Photo Credit: Jakob N. Layman
This new concept will focus on seafood, but will also extend beyond, encompassing meat, poultry, and a unique emphasis on the curing and smoking of meats and seafood, known as Sea-cuterie.
Executive Chef Bret Thompson is excited to go back to his European roots.
“I’m excited to serve seasonal cuisine with a big seafood nuance.”
Executive Chef Bret Thompson
“We will be showcasing shellfish towers like you might see in the streets of Paris at the brasseries. We’ll also be doing whole fish fries, and we have a massive open ice area where guests can see all the fresh seafood, we will be serving each night including whole fish, shrimp, oysters, sea urchin, and whatever is in season.”
Pez Coastal Kitchen, Seafood Tower // Photo Credit: Jakob N. Layman
The Pez Coastal Kitchen Menu starts off with Appetizers which include Chilled Beets with hazelnuts, burrata, winter greens and a hibiscus vinaigrette, the Pez Caesar prepared with gem lettuce, black kale, pepitas, colossal nori crisp, and white anchovies, Black Mussels a la Bouillabaisse with smoked pepper rouille and sesame griddle cake, and Crispy Sweetbreads Fritto Misto with a black lime aioli.
The Chilled Seafood and Crudos decadently spotlight Pez Coastal Kitchen’s seafood at its finest starting with a Chilled Seafood Tower for Two showcasing a ½ lobster, six jumbo shrimp, twelve oysters, four crab claws, and two scallop aguachile shooters, with a selection of sauces – black garlic aioli, mignonette, and salsa macha, Daily Oysters on the Half Shell, Dry-Aged Kingfish Crudo, Hokkaido Scallop Tartare, and Steelhead Trout Rillette served with American sturgeon caviar, forbidden rice cake, and pickled shallots.
Pez Coastal Kitchen, Spaghetti alla Chitarra // Photo Credit: Jakob N. Layman
Pez Coastal Kitchen Entrees
The Entrees are recommended to be enjoyed family-style featuring Whole Fried Fish, Alaskan Halibut, Seared Jumbo Scallops served with a smoked ham-celery fritter and truffled apple salad, Smoked Baby Back Ribs, Prime Center Cut Filet of Ribeye with a green peppercorn demi and Pez fries, Spaghetti alla Chitarra with Manila clams, mussels, and uni nage, and Crispy Half-Chicken with chicken “lule”, petite roasted carrots and radish, apricot, sage, and carrot demi.
Pez Coastal Kitchen Veggies and Sides
And finally, a selection of exceptional Veggies and Sides – Potato Gratin with bacon, gruyere, and cippolini onions, Yam Skins with green tahini, whipped feta and Marcona almonds, Hickory Smoked Cauliflower Steak with a spicy kumquat glaze, and shallot yogurt, and Brussels Sprouts with Red Boat caramel, seed crunch, and black garlic vinegar.
Pez Coastal Kitchen, Citrus Olive Oil Cake // Photo Credit: Jakob N. Layman
Dessert
Dessert is equally exciting with innovative delights such as Warm Chocolate Butterscotch Peanut Butter Cake with honeycomb ice cream, Citrus Olive Oil Cake served with mascarpone pistachio cream, limoncello granité, and strawberry, Mint Chip Ice Cream Brownie Sundae with Chocolate Strings, and Chai Spice Poached Pear with hazelnut crunch, tart yogurt, and blackberry compote.
Pez Coastal Kitchen, Mint Chip Ice Cream Brownie Sundae // Photo Credit: Jakob N. Layman
Bar
Complementing the mouthwatering menu is the well-stocked Pez Coastal Kitchen Bar, a long contemporary bar with a stunning emerald marble bar top, high ceiling, and magnificent fans making it a haven for cocktail enthusiasts and diners alike.
Pez Coastal Kitchen, Matcha Sour // Photo Credit: Jakob N. Layman
Bar Manager Mike Dane has curated an exceptional cocktail program, featuring the Rosemary Paloma, Matcha Sour, Chartreuse Colada, and the signature Happy Wife, Happy Life comprised of Redemption High-Rye bourbon and Liquid Alchemist Apple Spice with a sugared apple crisp, along with an extensive selection of Premier Spirits, Wines, and Beers
Pez Coastal Kitchen, Lounge, Bar // Photo Credit: Jakob N. Layman
Pez Coastal Kitchen sits in a historical building that was built in 1896 and was completely transformed and redesigned by Margee Drews Design to exude a California-Mediterranean coastal feel across multiple spaces.
Guests enter a beautiful light and airy dining room with a stunning feature wall, large plush booths and banquettes with sleek wood tables surrounded by plush greenery, warm and welcoming lounge separated from the dining room by grand Mediterranean arches with high industrial ceilings and romantic Havana-style fans, a prominently placed cocktail bar and open kitchen.
drinks with friends, intimate dinners, group gatherings, or special events
Whether for drinks with friends, intimate dinners, group gatherings, or special events, Pez Coastal Kitchen promises an exceptional experience for all who walk through its doors!
As Co-Owners Executive Chef Bret Thompson and Lucy Thompson-Ramirez continue to innovate and reinvent themselves, and Pez Coastal Kitchen in Pasadena promises a unique blend of California coastal cuisine, thoughtfully crafted cocktails, specially curated wines, and their dedication to excellence ensures an unforgettable dining experience that celebrates vibrant flavors and genuine hospitality.
The Pez Coastal Kitchen official Grand Opening is Thursday, February 15th, 2024.
Pez Coastal Kitchen will be open for Dinnerevery Wednesday, Thursday, and Sunday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm.
For more information about Pez Coastal Kitchen or to make reservations, please call 626.210.0775 directly or visit www.PezPasadena.com.
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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.”
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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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Wine Lovers: Niagara Wine Country Icewine Season January 12 through 28
Wine Lovers Brace For The Chill and Thrill of Niagara Icewine Season
January temperatures may be cold, but excitement is heating up across Niagara as the region prepares to celebrate its annual Icewine harvest season in style.
From January 12 through 28, Niagara wine country raises a glass to Canada’s liquid gold with glitzy galas, a wine and culinary touring program at 32 different wineries, a sparkling Niagara-on-the-Lake street festival, and more.
Niagara Icewine Festival fun kicks off on Friday January 12
Niagara Icewine Festival fun kicks off on Friday, January 12, with the return of the popular Discovery Pass Touring Program, sponsored by CAA Travel.
For one low price, passport holders can visit their choice of three or six Niagara wineries on Fridays, Saturdays and Sundays in January to enjoy delicious wine and food pairings that simply can’t be found anywhere else on the planet. A new optional shuttle service offered this year makes it easier than ever for wine lovers to spend a January day sipping and savouring their way around Niagara wine country.
This year’s 32 winery partners are providing Discovery Pass guests with an extensive range of choices, including red wine, white wine and sparkling wines, Icewines, and non-alcoholic beverages, as well as vegan, vegetarian, gluten-free, and dairy-free food pairings. Purchase Discovery Pass Touring Passports.
Wine lovers looking for an experience that embraces Icewine’s luxurious nature won’t want to miss the all-inclusive Cool As Ice Gala at the Niagara Parks Power Station on January 13. Presented by Fallsview Casino Resort, the dazzling evening event will showcase twenty-five of Niagara’s top wineries as they pour a diverse array of fine wines, cocktails, and mocktails.
Eight of wine country’s most buzzed-about restaurants will showcase their skills through bold culinary experiences that will include everything from Indian street food to a decadent oyster bar and Icewine-kissed culinary delights like smoked salmon, pork belly, and wood-fired mushrooms. As Cool As Ice Gala guests savour these flavours, they will enjoy exclusive access to the Niagara Parks Power Station, which will ignite additional Icewine excitement with live music, art installations, show-stopping circus-style performances, and the opportunity to descend 180 feet in a glass-panelled elevator and walk a 2,200-foot-long tunnel for the ultimate sub-zero selfie at the edge of Niagara Falls. Browse the Cool As Ice Gala food pairings.
Last year’s Cool As Ice Gala guests were so wowed by the wine, food, and fun at the Niagara Park Power Station that ticket sales for this year’s event have been brisk. Cool As Ice Gala Tickets are already 85% sold, so those wanting to secure a spot on the guest list for January 13 should act quickly to avoid disappointment. Purchase Cool As Ice Gala tickets.
According to Niagara Wine Festival Executive Director Dorian Anderson, “There is no such thing as post-holiday hibernation in Niagara wine country! With 32 winery partners, three weekends of Discovery Pass touring and one unforgettable Cool As Ice Gala, the Niagara Icewine Festival offers wine lovers countless ways to experience the excitement of the Icewine harvest.”
The Niagara Icewine Festival
The Niagara Icewine Festival is part of the Niagara Grape & Wine Festival and takes place January 12 through 28 across Niagara. This year’s Niagara Icewine Festival includes a weekend Discovery Pass self-guided touring program, the Cool As Ice immersive experience on January 13 and the Niagara-on-the-Lake Icewine Festival on January 13, 14, 20, 21, 26, 27 and 28. The Niagara Grape and Wine Festival is celebrating its 74th year with support from generous sponsors, including VQA Wines of Ontario, the Wine Marketing Association of Ontario, The Grape Growers of Ontario, the City of St. Catharines, Fallsview Casino Resort, Niagara Falls Tourism, Niagara College, CAA Travel, The Province of Ontario and the Tourism Partnership of Niagara.
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