Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Temecula’s Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Leoness Cellars, a celebrated winery and restaurant in the picturesque Temecula Valley, has once again been honored for its exceptional winemaking prowess.
Leoness is a Temecula must-visit destination for wine lovers
In the latest review by Wine Enthusiast, six of its selections earned impressive 90+ point scores, further cementing Leoness as a must-visit destination for wine lovers.
In addition, Leoness Cellars’ restaurant was recently ranked in the top five best winery restaurants in the nation by USA Today, which has been praised for its stunning Temecula Valley setting and culinary team that masterfully fuses French cooking techniques with modern Californian cuisine to create a diverse menu designed to pair beautifully with its award-winning wines.
Temecula’s Leoness Cellars also ranks Top Five Best Winery Restaurants based on USA Today
These recognitions serve as a continued testament to Leoness’ unwavering commitment to producing wines of the highest caliber while delivering a fine dining experience for visitors from around the world.
Leoness Cellars’ six 90+ point wines include:
- 2021 VS Syrah Alessandro Vineyard, Summit Block (92 points) – This Syrah stands out with its intense flavors and remarkable aging potential. Wine Enthusiast writer-at-large, Matt Kettman notes, “Baked fruit and woodspice on the nose, with hickory smoke and rich berry flavors on the palate. Ideal for cellaring until 2039.”
- 2021 VS Syrah Alessandro Vineyard, Foundation Block (92 points) – Celebrated for its complexity, this wine offers a deep blend of rich fruit and earthy notes. Kettman describes it as featuring “roasted fig, black plum, and fig flavors, heavily spiced with nutmeg, clove and allspice.”
- 2021 VS Syrah Dragon’s Den Vineyard (92 points) – Known for its bold flavors and smooth, lingering finish, this Syrah boasts “Cabernet-like aromas of pepper, cocoa, and dried berry, with charred plum and berry flavors complemented by bay leaf and anise,” according to Kettman.
In addition to these standout selections, three other wines have also achieved critical acclaim but are currently sold out: The 2021 Signature Series Grande Mélange (91 points) captivated with its balanced ripe berries and subtle spice
The 2021 Signature Series Eloquent (90 points) showcased Leoness Cellars’ artistry with its rich, silky texture and refined barrel notes.
Finally, the 2021 Signature Series Syrah (94 points) was celebrated as a collector’s item, praised by Wine Enthusiast for its rugged, earthy aromas and complex flavors.
In addition to its success with Wine Enthusiast, Leoness has also earned the distinction of ranking number five in USA Today’s 2024 list of Best Winery Restaurants in the United States.
The Restaurant at Leoness Cellars has risen in prominence not only for its award-winning wines but also its “stunning views of both the vineyards and surrounding mountains, creating the perfect backdrop for dining and drinking.”
USA Today describes The Restaurant at Leoness Cellars as a culinary gem, where seasonal fare, such as wild mushroom risotto and grilled local yellowtail, are expertly paired with Leoness Cellars’ wine selections, creating an unparalleled dining experience. The accolade highlights the winery’s commitment to excellence in both winemaking and hospitality.
“We are honored to receive these prestigious accolades from both Wine Enthusiast and USA Today,”
Rebaux Steyn
CEO and co-founder of Temecula Valley Winery Management and owner of Leoness Cellars
“Crafting exceptional wines and creating unforgettable experiences for our guests is the cornerstone of what we do. We are proud to be recognized for our achievements in both areas.”
As Leoness Cellars continues to garner recognition for its exceptional wines and dining experiences, guests are invited to explore all that the winery has to offer.
Whether through guided wine tours, educational tastings, dining or weddings and special events, Leoness Cellars delivers the perfect wine experience in the heart of Temecula Valley.
To learn more, visit www.leonesscellars.com.
ABOUT LEONESS CELLARS: Founded in 2002, Leoness Cellars is a prestigious winery and restaurant situated in the scenic Temecula Valley of Southern California. Renowned for its exceptional wines and innovative approach, Leoness Cellars offers a rich array of experiences, including guided wine tastings, immersive vineyard tours, a vibrant wine club membership program and engaging wine education sessions.
Guests can savor a unique dining experience at the top-rated Restaurant at Leoness, which features a sophisticated blend of French cooking techniques and modern Californian cuisine curated to create a diverse menu that pairs beautifully with its wines. The estate also serves as an elegant venue for weddings and special events, providing an unparalleled setting for creating unforgettable memories.
Discover more about Leoness Cellars and its offerings by visitingwww.leonesscellars.com.
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Award-Winning Horror Hit “Soul Trader” Screens in LA for Calabasas Film Fest Sept 21, Susan Dynner, Shauna Grace in-person
Award-Winning Horror Hit “Soul Trader” Screens in Los Angeles Calabasas Film Fest Sept 21 1pm.
Award-winning short film The Soul Trader returns to Los Angeles to be screened as part of Calabasas Film Fest on Saturday September 21 at 1pm.
The Soul Trader is a 12 minute short proof of concept for a feature or series directed by Susan Dynner (Brick, Punk’s Not Dead, Code Blue: A Love Story) and starring Shane West (A Walk to Remember, ER, The Dirty South), Donna Mills (Knots Landing, Nope, Origin), and newcomer Shauna Grace.
The story follows Coral Chase (Shauna Grace), an occult hitwoman who has the power to steal life-extending souls, which she then sells to vain, wealthy elites like Erica Claessen (Donna Mills), who clings to the crumbs of youth. She’s flanked by stoic bodyguard Damien (Shane West), who ultimately emerges from the shadows as her rival when she’s about to carry out a money-spinning hit at a target’s home and realizes she’s not the only one with murder in mind.
“We’re excited to share this story and show a strong female lead that audiences are falling in love with”
Director / Producer Susan Dynner
The short film launched at the Cannes Film Festival’s American Pavilion in May and has been gaining momentum ever since.
It won its first award just weeks later at the Manhattan Film Festival in NYC. Then more awards at Rock The Shorts in Beverly Hills. Now it’s set to screen at many more festivals on the West Coast, East Coast and across the globe.
“This project is definitely a good luck charm. Playing the role of Coral, working with our cast and crew has been incredible. But the biggest thanks is the reaction from the audience. Getting to meet people who are excited and inspired by the story and characters.”
Actress / Executive Producer Shauna Grace
Meanwhile the filmmaking duo Susan Dynner and Shauna Grace are busy taking meetings toward their next step.
What is their next step?
“This was always meant as a proof of concept short film to become a feature film or TV series. With the sold-out screenings and awards, it just confirms our feeling that this story is so much bigger than a short.”
Susan Dynner
Actress Shauna Grace has been receiving strong reviews, comparing her on screen presence to other heroines including Charlize Theron and Scarlett Johansson.
Dynner’s experience as a studio development executive for visionaries such as Richard Donner and Wolfgang Peterson shines through. Also, her producing work on Sundance hit “Brick” and festival darling “Punks Not Dead” shows her ability to bring production value on a range of budgets.
Both Dynner and Grace will attend their Calabasas Film Festival screening on Saturday September 21 at 1pm and be available afterwards to discussion.
The Soul Trader is directed and produced by Dynner, written by newcomer Mike Underwood, photographed by Matthias Schubert (The Door Man, Selena Gomez: My Mind & Me, Shelter in Solitude), produced by Lauren Bancroft (The Making of Happier Than Ever: A Love Letter to Los Angeles, Wild Bitch, Bite Size Halloween), edited by David Hopper (God Bless America, In Between Songs, Rust Creek), and executive produced by Shauna Grace, with music composed by Jeff Russo (Fargo, Ripley, Star Trek: Discovery).
See The Soul Trader at Calabasas Film Festival on Saturday September 21, 2024 at 1pm. Tix available here: https://calabasasfilmfestival.com/session/shorts-program/
Los Angeles Halloween Event List 2024 :Freakiest, Scariest, Tastiest (Updated)
Los Angeles’ Freakiest, Scariest, Tastiest, Halloween Event List 2024 (Updated)
Our guide to Halloween 2024 in Los Angeles has you covered with the best treats, the most inspiring costumes and the best neighborhoods for fun, frights and memorable nights.
Los Angeles Halloween: Universal Studios’ Halloween Horror Nights
8 Terrifying Haunted Houses
From cinematic greats and crazed cult favorites to the park’s original abominations, enter mind ripping haunted houses inspired by the biggest names in horror.
Terror Tram: Enter the Blumhouse
Terrifying Blumhouse characters have taken over the Terror Tram. Face the murderous android M3GAN. The Grabber. And more.
4 Sinister Scare Zones
Take on four sinister scare zones, each with a different terrifying theme.
Luchadores Monstruosos
¡Ojo! You’re about to get caught in the middle of a Lucha Libre horror film as two luchadores battle masked monsters.
Murder of Crowz
You’ve foolishly ventured into a massive crow’s nest. Now the fearsome flock will descend upon you and peck your bones clean.
Chainsaw Punkz
Get revved up for your night of terror as soon as you enter. Chainsaw-wielding punk rockers with masks and mohawks will close in on you.
Skull Lordz
All hail the royal court of the undead, where gothic kings and queens reign. Beware! Cross into their spectral kingdom at your own peril.
Explore the Gore Your Way
Grab your tickets to the terror. Enhance the horror with an R.I.P. Tour or admission that includes express access. Or, maximize your fear by staying near the screams with a Hotel & Ticket Package.
Buy your tix today:
https://www.universalstudioshollywood.com/hhn/en/us/tickets
Los Angeles Halloween: Delusion
Story takes place in the mid 20th Century, centering around the brilliant psychologist Dr. Frederick Lowell and you, his cohort of unusual patients.
An epic and haunting adventure awaits those willing to play their part in Delusion’s latest interactive play. You will play the role of Dr. Frederick Lowell’s most prized patients, found sleepwalking on the grounds of the Red Castle. Yet this time, when you awake, your memory has faded and Dr. Lowell is nowhere to be found.
PLAY YOUR PART EXPERIENCE
Head to the VIP lounge for your private bar where you might stumble upon a few hidden surprises and performers.
Then venture beyond the veil of the show and prepare to showcase your mad talents. A quick costume change into mental asylum garb and off you go, awaiting actual patrons of the play as they move through a deranged scene that features you!
Buy tix to Delusion here:
https://enterdelusion.com/buy-tickets/
West Hollywood Halloween Carnival
West Hollywood loves Halloween, and the City of West Hollywood is thrilled that Halloween is back with Halloween Carnaval 2024!
The City’s incomparable Halloween Carnaval is one of the most unique Halloween gatherings in the world.
Halloween Carnaval is free to attend and will take place on Thursday, October 31, 2024 on a one-mile stretch of Santa Monica Boulevard between N. Doheny Drive and N. La Cienega Boulevard.
Staged on Santa Monica Boulevard/Historic Route 66, Halloween Carnaval will feature a stage at the intersection of Santa Monica Boulevard and N. San Vicente Boulevard with a live DJ set, food trucks and thousands of wildly dressed Halloween revelers for a one-of-a-kind experience.
There will also be Halloween celebrations at businesses, bars, restaurants and entertainment venues throughout the City!
The City invites Halloween Carnaval-goers to get into the spirit and show off costumes by uploading photos to social media sites with the hashtag #wehohalloween.
Halloween at Cinespia
For its October 2024 lineup, presented by Amazon MGM Studios, the LA-based organization announced screenings of The Texas Chainsaw Massacre, Trick ‘r Treat, Coraline and Suspiria, leading up to Halloween.
Cinespia will also host a special Halloween night screening of director Dario Argento‘s horror classic Suspiria on Oct. 31 at the Orpheum Theatre in Downtown Los Angeles.
Walt Disney Concert Hall: Nosferatu
Halloween Organ, Film & Music: Nosferatu
Thu / Oct 31, 2024 – 8:00PM
Silent film specialist Clark Wilson returns for Walt Disney Concert Hall’s annual Halloween concert, performing a chilling, original organ score to the 1922 Nosferatu—one of the most influential works in cinema and the horror genre—live to picture.
Tix here: https://www.laphil.com/events/performances/3006/2024-10-31/halloween-organ-film-music-nosferatu
David Gilmour at the Hollywood Bowl
Tix here: https://www.hollywoodbowl.com/events/performances/3507/2024-10-30/david-gilmour
Knox Dobson RTD Wins Double Gold Medal, Old Fashioned Wins Gold At 2024 San Francisco World Spirits Competition
Knox Dobson ’s Superior Ready-to-Drink Improved Whiskey Cocktail Wins Prestigious Double Gold Medal & Old Fashioned Wins Gold At 2024 San Francisco World Spirits Competition
Knox & Dobson, a new collection of superior ready-to-drink cocktails, proudly announces that their Improved Whiskey Cocktail has been awarded the prestigious Double Gold Medal and their Old Fashioned Cocktail has won a Gold Medal in the Ready-to-Drink category at the 2024 San Francisco World Spirits Competition (SFWSC).
Founded in 2000, the San Francisco World Spirits Competition is the oldest and largest competition of its kind. Receiving a high-tier medal at SFWSC is a testament to exceptional quality and craftsmanship.
This year’s competition featured nearly 5,000 entries, judged by experienced and knowledgeable spirits critics through a blind tasting process, ensuring impartiality and integrity.
Knox & Dobson’s new collection of premium ready-to-drink bottled cocktails is designed to be shared with friends, making it easy to simply Open, Pour, and Enjoy!
The collection was meticulously curated with an uncompromising commitment to quality, craftsmanship, and taste by Knox & Dobson Founder & President Rob Levy (Former Owner, The Raymond 1886) and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar, Proof Media Mix).
The lineup includes a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, Rye Manhattan, and Moscow Mule.
Each cocktail features the highest quality ingredients such as hand-selected barrel-aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters.
“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better,”
Rob Levy
Knox & Dobson Founder & President
“Pete’s experience at 1886 Bar at The Raymond and Everson Royce Bar, combined with his passion and creativity, make him the perfect partner at Knox & Dobson.”
Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street, is where he spent most of his adolescence in the ‘60s and ‘70s, hanging out “on the corner” with neighborhood kids who remain lifelong friends. Knox & Dobson is as much an elevated on-the-go handcrafted beverage experience as it is a distillation of hometown pride and a love of bringing people together.
The Knox & Dobson Improved Whiskey Cocktail (35.42% ABV), which was awarded this year’s Double Gold Medal, is made with straight aged rye whiskey, Maraska Maraschino Liqueur, and Angostura bitters. This cocktail features a spiced flavor profile combined with American oak, citrus, and bright and deep cherry notes, making it a whiskey cocktail meant to be sipped and savored.
The Knox & Dobson Old Fashioned (38% ABV), which was awarded the Gold Medal, consists of straight aged bourbon, natural cane sugar, orange oil, and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak.
Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice. Each 200-milliliter bottle features two servings, perfect for sharing, so simply Open, Pour, and Enjoy!
Knox & Dobson is available for delivery Nationwide.
Visit Knox & Dobson to order your new favorite bottled cocktails today.
To see the full list of locations to purchase directly, please visit Knox & Dobson’s Stockists page.
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Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
The global superstar launches a custom Lychee Martini flavor, with a unique can design inspired by his own tattoos.
The fast-rising, award winning non alcoholic beverage brand, made with clean ingredients and nothing artificial will make its retail debut at Walmart, launching across the US with the retailer by end of October
Mixoloshe, a female founded and award winning non-alcoholic beverage brand, announces its partnership with celebrated award-winning artist and entrepreneur Zayn Malik, who has joined the company as the Chief Creative Officer (CCO) and Co-Owner.
The partnership will center around reshaping the narrative of the non-alcoholic beverage industry, as well as deep creative collaboration on marketing initiatives and upcoming flavor launches.
Additionally, Mixoloshe will launch in 500 Walmart stores across the country, marking the brand’s anticipated retail debut.
Zayn’s first flavor launch is a non-alcoholic Lychee Martini, a refreshing and exotic drink, that is sweet, floral, and slightly tropical. The can design is also captivating and unique, featuring replica illustrations of his own most beloved tattoos.
Mixoloshe was founded in 2022 to redefine the booming non-alcoholic drink category with a clean, alcohol-free take on cocktails and premium spirits that taste like the real thing.
Their collection offers a non-alcoholic range of popular cocktails, such as a Mojito, Old Fashioned, Gin & Tonic, and Margarita, as well as non-alcoholic Tequila, Whisky, and Gin, all made with real ingredients, and low in sugar, calories.
Mixoloshe’s soft seltzers and non-alcoholic spirits have been recognized globally as best in class, and in 2023 they were honored with the Bartenders Spirits Gold Award, Ascot Award Gold for Taste, and the SIP Awards in Gold, Silver, and Bronze, to name a few. Their collection includes 8 canned non-alcoholic cocktail varieties, including the newly launched Lychee Martini flavor, and three bottled non alcoholic premium spirits.
“The non-alcoholic beverage market is ready for disruption, which can create immense growth potential. We see consumers already shifting preferences towards healthier and alcohol-free alternatives, which provides an opportunity for a brand like MIXOLOSHE to redefine this industry. I could not be more excited about the chance to make some noise in the category of non-alcoholic beverages and build one of the most talked about drinks in the world.” – Zayn Malik
“Zayn is a creative visionary both in music and beyond. His passion for innovation and his ability to captivate audiences will undoubtedly help us redefine the narrative around the non alcoholic beverage category, with a fresh perspective on making healthy lifestyle choices and living well, irrespective of your beverage preferences,” said Kristina Roth, MIXOLOSHE Founder and CEO. “I’m looking forward to working alongside him and shaping a future for this category where the glass is always half full of possibilities.”
Soft seltzers are available in a 12 pack, and retail for $29.99. Non-alcoholic spirits are available in a 750 ml bottle and retail for $29.99.
For more information, please visit: mixoloshe.com.
Mixoloshe is a female-founded line of non-alcoholic seltzers and spirits that are formulated to taste and smell boozy without the booze. Whether you’re booze-free forever or just for the night, these drinks are the perfect inclusive answer to an age old question—what are we drinking? High in flavor and low in calories, MIXOLOSHE packs a party into every can of soft seltzer and bottle of non-alcoholic spirits. With a mission and ingredients that are anything but fake, the brand offers booze-free cocktail alternatives that taste like the real thing. Party tonight with no regrets tomorrow.
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Mash Gallery Grand Opening A Huge Success… Brings out the best of the LA Arts Scene
Gallery owner, stunning Haleh Mashian Mash Gallery Grand Opening A Huge Success… Brings out the best of the LA Arts Scene
Mash Gallery successfully opened it’s new location doors this past weekend and hundreds of the Los Angeles art community were on hand to admire the stunning collection of works on display at the new ‘Formless Form’ exhibit.
Haleh Mashian’s Opening Night at Mash Gallery
The much anticipated red carpet event was the place to be with crowds spilling out onto La Cienega Blvd for the duration of the four hour event.
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Gallery owner, the stunning Haleh Mashian was the Queen Bee of the event and certainly looked like it in her flowing, striking silver long dress.
Haleh Mashian was the Queen Bee of the event
The exhibit has unique and striking pieces by several artists all single-handedly chosen by Mashian, who has been an expressionist painter herself for over twenty years. She works in mixed media and has exhibited recently at the Torrance museum of art alongside many renowned artists.
Not only a prolific artist, Mashian is a keen supporter of the art community and has a deep passion for her fellow artists and the wonderful exhibits she is respected for. Her sense of pride for the other participating artists is undeniably on display at every exhibition she produces. She clearly has an exceptionally trained eye for placing artists side by side and creating a moving, emotional and enjoyable experience.
Mashian said after the show:
“I’m so honored and blessed to be able to continuously bring the Los Angeles art community together and celebrate what matters the most in our lives, creativity, bliss and community…
…I am proud to say we did that again with the Formless Form exhibit. I am grateful for the artists and for my team at Mash Gallery for helping to put this together. We are extremely excited about being a part of this wonderful art community on La Cienega Blvd. I am beyond excited about our new location and of course, the new exhibit.”
Related: Haleh Mashian returns with A GOGO II exhibit which debuted at W Hotel Hollywood in conjunction with Frieze LA
Also on hand for the special event was Lisa Schulte – an American artist, also known as “The Neon Queen”, who is best known for her work in expressive neon sculpture. Schulte started bending neon in the early 1980s, creating custom neon signs and neon prop rentals to the entertainment industry under her Los Angeles-based neon studio, Nights of Neon. Her striking pieces were definitely a favorite.
A who’s who of the LA art scene was in attendance…
…including Renowned art critic Edward Goldman as was art curator Peter Frank. Both clearly were very impressed with the exhibit and mingled with the artists and guests.
Related: Rock Hall of Famer Rod Stewart returns to Los Angeles for one-night only.
The exhibit also has pieces by Lerone Wilson – A sculptor and painter living and working in New York, Lerone Wilson’s primary medium is beeswax, the oldest form of painting, used by the ancient Kemetic people to create art, among other things. His sculpted encaustic paintings explore the complexities of the historical and cultural inferences of spirituality, history and identity.
Kenny Nguyen – “My work explores the concept of cultural identity, integration, and displacement. My studio practice is influenced by Vietnamese cultural heritage and background in fashion design. I use silk, a cultural-rich material, as a metaphor for my personal identity.”
Ian Rayer-Smith – “In a world preoccupied with technology, there is something remarkable about painting. It connects us back to man’s earliest and most elemental forms of self expression. I am not interested in painting something that already exists. My pressing urge is to use paint to explore new forms which will ultimately carry emotional weight. I try not to recreate an image. Instead, I may use it as a reference point by which to move from one painting to the next.”
Frank Hyder – Frank Hyder has participated in more than 200 group shows and over 100 solo exhibitions throughout the Americas, Asia and Europe, including 10 individual exhibitions in New York City. Solo museum exhibitions in Venezuela at the Museum of Modern Art Caracas, Museo Jacobo Borges, Museum of Modern Art Zulia, Museo Universidad de Los Andes and Museum of Modern Art Coro. Other solo museum exhibitions: Pennsylvania Academy of Fine Art, Carnegie Museum CA, La Salle Museum of Art, National Museum of Catholic Art and History and The Noyes Museum. He is one of ten artists whose heroic inflatables formed the “Giants in the City” exhibition in Miami during Art Basel Miami.
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Chase Langford – Chase Langford has invented Geographic Expressionism, a distinctive visual language that is grounded in the natural and built environment while embarking into uncharted territory. His impactful work recalls maps and aerial photography of sea coasts, mountains, farmland and cities through a calculated execution and refined draftsmanship.
Bryan Ricci – Bryan Ricci is an award-winning artist based in the United States whose paintings have been exhibited both nationally and in Australia. He cites the emphasis on color theory as being the constant element in his works throughout his career. For Ricci, “color is the most powerful aspect of painting”. Employing raw pigments, acrylics, and resin, as well as other materials such as sand, he incorporates texture into his pieces in order to “push past the image”.
Bruce MacDonald -grew up in Winnetka, Illinois, with farms, cornfields, and barns edging his world. His art subjects range from flamenco dancers and castles in Spain, ancient churches in England, and most recently, 12th Century barns in France—and once even, a good looking dog owned by a restaurateur in New York City; the painting still hangs over his bar in the East village. The source of his art bubbles up from a deep wellspring of life—Bruce – “not always beautiful but always, always interesting.”
Anthony Liggins – Inspired by the artist’s background in fashion design, Le Smoking sculptures represent the layers of meaning we find in life and the infinite and unknown places each path and choice can lead to. Each sculpture is meticulously handcrafted with 300 or more small pieces of exotic wood sustainably cultivated in South America, giving new life and purpose to one of Mother Earth’s greatest resources.
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Aman Shekarchi – Aman’s art is a unique representation of how art can create the bridge to protection to the spiritual world. As a child, Aman was fascinated with the unknown and found that his paintbrush was the key to tapping into his visions. Aman began painting at a very young age. His paintings are unlike any other paintings ever seen before. Aman’s paintings represent Middle Eastern, Egyptian, and Indian history through his uncanny talent of creating sculptures on canvas. Every painting Aman has created tells a story about the fortification of the spiritual realm that creates the path to live a full and prosperous life.
Alberto Sanchez – “I work with both urban settings and the natural world. Landscapes balance and complete me. The challenge I set myself in my work is to broaden the sense of these landscapes. Pursuing these ideas continues to inspire me every day. Painting the image brings the work a level of un-realism. The colors I use embody the energy and feelings of the place I have visited and photographed.”
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Sustainably Crafted Flor de Caña Rum launches #TogetherForAGreenerFuture to Honor Earth Month a global campaign to plant 70,000 trees in 2022.
Be sure to check out the ‘Formless Form’ exhibit at the new Mash Gallery location.
812N La Cienega Blvd;
Los Angeles
CA 90069
To learn more about Mash Gallery-
go to
@mash_gallery
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Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals His Inspiration
Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants throughout the United States..
But today’s conversation is about how the past has inspired Chef Maxime Kien’s work.
Chef Maxime Kien has over twenty years of fine dining experience but it all started as a young boy growing up in his family’s kitchens.
You grew up in kitchens. Your grandparents loved to cook and your father was a chef. How did these experiences inspire you?
Well, my Dad was a professional Chef in the South of France. In Monaco, all my grandparents, both my grandmothers and my grandfathers were great cooks. One of my great-grandfathers was a professional cook in Paris at an open air market that was very famous in the early 1900s. There was a very famous French brasserie opened over there and the story behind that is that the gentleman that opened that place wanted to have a place where all the chefs [that worked there] could meet because there was the open air market that was right next to it.
So you had a mix of late night partiers that would go out and party and wanted a place to be able to go eat and drink all night long. Now you had a place for that.
All the people that worked until late at night wanted a place where they could go and eat something before they went home. And Chefs that had to go to the market very early, at four o’clock in the morning to pick up that day’s poultry, rabbits, quails and all the fresh fish coming from Britain on a daily routine. They would do that at four o’clock in the morning and afterwards they needed a place to go for breakfast.
It was open 24 hours a day. It was always a mix of people from show business, like singers and actors.
You would have Mick Jagger sitting at the bar. Next to him would be a Chef. Next to the Chef would be a 14 year old boy having an omelet for breakfast with a glass of red wine at six o’clock in the morning. So it’s always been a mix of everything.
Unfortunately, my Dad passed away when I was really young. I was six. But I guess I was drawn to cooking and that lifestyle. It’s chaotic. When you’re working in a kitchen, you never know what time you’ll get done. It might be quiet and you get home at night by 10 o’clock.
If you start to get busy, you might not be done until two o’clock in the morning. So it’s a mix of adrenaline and being busy and it’s tough and it’s grueling and it’s rewarding and it’s a mix of everything
How did growing up in kitchens with your family inspire you to run your own kitchen?
Every chef is different. The way I run my kitchen is different from the way that other chefs I’ve worked with run theirs. It’s like a recipe. Everyone can interpret it differently. You take bits and pieces from a recipe to take the same dish and make it your own.
Someone’s management style is the same way. I’ve worked for some chefs who were very good at managing people, but in the kitchen they were not as great. And some of them were geniuses at creating dishes, but they were not the best at managing people. So you have to create your own style.
You graduated culinary school when you were very young. Would you still recommend school or encourage new chefs to learn hands-on in a kitchen?
The hard part about school versus hands-on is being able to understand exactly what [a new chef] is trying to achieve. Meaning that when I went to culinary school back in the 1980s, you wanted to graduate and get a diploma. After that, you wanted to be able to get your foot inside the door of a three Michelin star restaurant, a very famous place because you knew the chef was someone you were gonna be able to learn from.
And that [experience] was gonna take you to the next chef, that was gonna take you to the next chef, and so on. Because it’s a close-knit community, like a family. All the big chefs know each other. So when you’re ready to make your next move, the Chef [at your current kitchen] would come and ask, ‘Where do you want to go next?’ He’ll make a call and help you get that next job.
Now, unfortunately, the way some TV cooking shows happen, they give a vision of what it is to be a chef that is completely different from the truth.
So now you have cooks that go to very famous, very expensive culinary schools and they spend a huge amount of money to graduate. Then after two years of education, they expect to find a position of Executive Chef, making six figures and wearing Egyptian cotton jackets with their name on them.
But they don’t have the basics. They’re trying to run before they can walk. The biggest difference with my generation is, we went through all the processes, we didn’t try to rush the steps before you actually tried to be a chef.
You had to be a good line cook before you tried to become Chef de Partie and then [become] a good Chef de Partie before you become a Sous Chef, and then [become] a good Sous Chef, before you become an executive chef. So that’s the main difference.
Almost like an army style, you have to graduate through the ranks.
New chefs try to go too fast. Take your time. Find a chef you can learn from. New York is very lucky for that because you’ve got so many great chefs.
Daniel Boulud and all these great chefs brought the New York Culinary to the next level. Daniel Boulud has been here for 30 years now.
So go work for them, write everything down, taste everything, take pictures!
When I started, we didn’t have cell phones to take pictures, so it was whatever you could remember and whatever you could write down. Now we’ve reached a point where you can take a video of a chef doing a dish and afterwards you can write down notes.
I would say the biggest advice to the cooks right now: find a chef, find your niche, go work for him for two years, three years, four years. Write everything down, taste everything, ask questions, and then learn as much as you can.
Don’t think about being called “Chef” right away. Don’t think about making a ton of money. Learn as much as you can then, then after that, start to think about your next step. But take your time.
If you have the financial ability to be able to afford culinary school, do it, but it can be pricey. You don’t need to go to a very expensive, very famous one; but go to get some good basic training in a culinary school.
Then after that, go see a chef and say, “I just want to learn. I want to work for you. You’re the best in the business in your town.” It can be in New York. It can also be in Chicago or anywhere else. Just say, “I want to learn. I want to work for you.”
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