Bullying, Sex, Addiction , Redemption: ‘Twinkies & Beefcake’, a novel by first time author T.H. Forest
Twinkies & Beefcake, a novel by first time author T.H. Forest, is a gripping tale of bullying, sex, addiction, redemption, and the longing for true love at any cost.
Available in Paperback, Hardcover and Kindle.
SYNOPSIS
Told in the first-person narrative, Robby, a sharp-witted and posh London teenager, spends his days with his best friend Dee, sharing secrets and yearning for sex and love, while also dodging the torment of bullies from his elite prep-school. When he meets the man of his dreams, he falls fast.
Maybe too fast.
Hailing from the dregs of Manchester, and twelve years Robby’s senior, Vas is gorgeous and irresistible, and swears he’s equally smitten with Robby.
But during their wild sexual exploration of each other, the cameras come out, as do the drugs, and the booze.
Soon, Robby is in over his head: addicted, porn-famous, and still yearning for love.
Amid family tensions, trips to rehab, and finishing university, Robby’s past finally catches up to him when a bully from secondary re-enters his life and everything is exposed. Robby is forced to contend fully with the trauma of his adolescence so that he can find, and be with, his soulmate.
Striving for happiness, inner-peace, and true love, Robby must decide if his sins can ever be overcome.
EXCERPT
“Where are you prancing off to princess?” Gareth, Marcus’ lead henchman, said in a chiding voice. I looked behind me and saw his large face sneering at me. “I saw you duck behind the building, you’re right to be scared.”
“I’m just off, I don’t want any trouble,” I mumbled, more fearful of Gareth than I was Marcus, who somehow kept his goons in line. I went from wanting to avoid him, to willing him to come back outside and call off his dog. I kept walking and suddenly felt the beanie snatched from my head. “Hey! Give that back,” I cried, smoothing my hair reflexively.
Marcus emerged from the store with a drink in his hand and looked between us. “Hey Gareth,” he smiled and opened his bottle. He took a sip and looked at me. “Where are you off to?” He asked me, his green eyes sweeping over my new outfit, the jeans and an Adidas t-shirt with my Duke + Dexter trainers. I saw him sniff the air. “Are you wearing perfume?”
Shit, why did I put on cologne? “It’s my birthday, I’m going to the mall,” I looked at Gareth. “I just want my beanie back.”
Marcus nodded his head at Gareth and held out his hand. I prayed that Marcus would do the right thing and give it back to me. He was handsome in a straight way, appealing to the masses of girls who followed him around, or he would be if he weren’t such a bully, because when he was being cruel he was not attractive. He put the beanie on his head.
“How’s it look?” He asked Gareth.
“Suits you,” Gareth shrugged. “You of course make it look hetero. This one makes everything look gay,” Gareth nodded at me derisively with his chin.
“Please Marcus,” I pleaded with my eyes, not feeling very hopeful.
“It’s your birthday today?” He asked, ignoring my pleas.
I nodded.
He looked at Gareth. “Why don’t you go inside and get the little princess here some champagne.”
Gareth snickered and went inside.
“Marcus, I’m late, I just want my hat,” I shifted on my feet, uncertain of his mood. “Late for the mall?” Marcus scoffed and shook his head. “I’ve got something for you for your birthday,” he said in a low menacing sounding tone.
“I’m meeting my boyfriend,” I said in a rush, not knowing why I blabbed.
Something passed over Marcus’ features and settled behind his eyes. “You’ve got a boyfriend?” he laughed meanly. “What does your fag-hag think about that?” He stepped closer to me.
He looked angry, not just playfully mean and I turned and fled before he could grab me, running as fast as I could down the stairs and away hurrying through the stiles, my eyes searching for any uniform I could find to hide behind. I shouldn’t have said anything about a boyfriend.
WHAT THE EXPERTS ARE SAYING
“The key psychological dynamic revealed for Robby
is the mistake many make in searching for self-confirmation and acceptance.
Robby suffers from deep seeded issues of insecurity and self-acceptance
caused by his being subjected to consistent bullying by his classmates.
These issues manifest in his near desperate eagerness to please, which ultimately results in his exploitation during his teenage years. The step for procreation is the acceptance and valuing of oneself. Once older and cycled through his past trauma through intensive rehabilitation and therapy, his role of parent, provider and husband brings him balance and self-awareness; the love and acceptance of his spouse, family, and closest friends, in a world which still manifests many reasons for suppression, is how he completes his long journey of self-identity.”
– Dr. Carol Hartman, DNSc, BS, MS.
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Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail – Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
For more info, go to www.TitosTacos.com
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
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Beverly Hills’ The Wallis Names Manuel Prieto Director of Education
Beverly Hills’ The Wallis Names Manuel Prieto Director of Education, an innovative leader and tireless champion of equitable arts education.
Manuel “Manny” Prieto, an innovative leader and tireless champion of equitable arts education, has been named Director of Education of the Wallis Annenberg Center for the Performing Arts, announced Executive Director and CEO Rachel Fine.
Manny Prieto oversees for The Wallis
Prieto, a resident of Los Angeles who assumes the post on September 1, 2022, will oversee the strategic planning and operations of The Wallis’ highly regarded GRoW @ The Wallis education and outreach programs, which serve a broad and diverse sector of the community.
He will collaborate with Fine and the organization’s artistic staff and Board of Directors to ensure the education department programs and initiatives align with the mission, vision, and core values of The Wallis.
Manny Prieto’s passion for music and art
A committed and enthusiastic advocate for the arts, Prieto most recently served as Executive Director of the Los Angeles Music and Art School (LAMusArt), a non-profit arts education institution in East Los Angeles with a 77-year history of making arts education a tangible reality for thousands of underserved youth in the community.
In that role, he has worked to recontextualize and combat the often outdated standards of fine and performing arts so that a new, diverse, and more modern cohort of students can experience the enrichment that creativity offers.
Prieto succeeds Mark Slavkin, The Wallis’ first Director of Education, who led the department for and retired after seven years, building a successful and admired program emulated by other institutions.
“Manny Prieto is a dedicated arts education pioneer and advocate,” says Fine.
“A visionary and community-focused trailblazer,
he is dedicated to ensuring arts education and outreach programs remain indispensable in our complicated and evolving world.
On behalf of The Wallis’ Board of Directors and staff, we welcome Manny enthusiastically to our senior management team. Under his strategic guidance, The Wallis will continue to prioritize its education department to serve the Beverly Hills and Los Angeles communities with forward-thinking educational programs that reflect the rich cultural diversity and needs of our great cities.”
“I am tremendously excited to join The Wallis as Director of Education,” says Prieto. “The Wallis is unwavering in its commitment to providing opportunities for audiences of all abilities, ages, and interests so they never stop learning and engaging in the performing arts – a guiding tenet of my life’s work thus far. The arts are where we create community, heal our divides, discover and embrace our visions, voices, and power to be creative agents of change, and foster a safe space to thrive. In my new capacity with The Wallis, I look forward to applying my expertise and belief in the power of the arts to facilitate an environment that encourages the community to think like artists and experience collective success as creative people.”
About Manny Prieto
During Prieto’s eight-year tenure with LAMusArt, he helped make the arts — and their benefits –a day-to-day experience for young students in East Los Angeles. He effectively strengthened the organization’s infrastructure by broadening board involvement, expanding program offerings and scholarship opportunities, upgrading working conditions and renovating work spaces, adopting a Diversity, Equity and Inclusion Policy, doubling the organization’s budget to over $1 million, creating an organization-wide curriculum framework, and implementing community building among staff and faculty. Prieto is proud of the organization’s mission and is also proud to reinvest in the East LA community as a means to bring forth its vibrant creative potential. When Prieto took the position of Executive Director, at a mere 25 years old, he had a vision for LAMusArt as a hub for accessible and safe collaboration, expression, and instruction so that students could see viable examples of what the arts can bring to their lives. His vision didn’t come without risks – he expanded free programming, pushed students toward challenging repertoire, and invited audience members to explore art forms unfamiliar to them. During his tenure, the community experienced considerable growth and transformation.
Prior to joining LAMusArt, Prieto worked in the education department at Center Theatre Group (CTG) coordinating accessibility programs at the Ahmanson Theatre, Mark Taper Forum and Kirk Douglas Theatre and implemented bilingual curriculum for their education department initiative “The Shop: Theatre In Your Everyday Life.” He has worked as an educator at CTG and P.S. Arts, among other Los Angeles institutions, leading discourse on pedagogical strategy, artistic curricula, and theatrical design. As a designer, Prieto has worked on productions for E! Network, CTG, Pasadena Playhouse, Cornerstone Theatre, El Teatro Campesino, 24th Street Theater, and LATC.
Prieto earned a B.F.A. from the University of Southern California in Theater Design and a M.A. in Nonprofit Management from Antioch University. He was co-chair of the Americans for the Arts Emerging Leaders Council, a member of the steering committee of the Latinx Theatre Alliance-LA and a former LACDAC internship program participant and peer mentor. He brings his background and perspective as a student of design and an arts educator to his role as a leader and works for the communities he himself recognizes from childhood – communities with abundant artistic potential and very few resources. He has remained an authentic and steadfast captain through many evolutions and challenges in the arts landscape, never losing sight of a greater sense of purpose.
About the Wallis Annenberg Center for the Performing Arts:
The Wallis Annenberg Center for the Performing Arts is a dynamic cultural hub and community resource where local, national and international artists share their artistry with ever-expanding audiences. The campus, located in the heart of Beverly Hills, CA, is committed to robust and distinctive presentations and education programs curated with both creativity and social impact in mind. Distinguished by its eclectic programming that mirrors the diverse landscape of Los Angeles and its location in the entertainment capital of the world, The Wallis has produced and presented more than 350 theater, dance, music, film, cabaret, conversation, and family entertainment programs since its doors opened in October 2013. Hailed as “au courant” (LaLa Magazine), The Wallis was lauded by Culture Vulture, which proclaims, “If you love expecting the unexpected in the performing arts, you have to love The Wallis.” Its programming has been nominated for 79 Ovation Awards and nine L.A. Drama Critic’s Circle Awards. The campus itself, a breathtaking 70,000-square-foot facility, celebrating the classic and the modern, has garnered six architectural awards. Designed by acclaimed architect Zoltan E. Pali (SPF:architects), the restored building features the original 1933 Beverly Hills Post Office (on the National Register of Historic Places), which serves as the theater’s dramatic yet welcoming lobby, and includes the contemporary 500-seat, state-of-the-art Bram Goldsmith Theater; the 150-seat Lovelace Studio Theater; an inviting open-air plaza for family, community and other performances; and GRoW @ The Wallis: A Space for Arts Education, where learning opportunities for all ages and backgrounds abound. Together, these elements embrace the city’s history and its future, creating a performing arts destination for L.A.-area visitors and residents alike. The Wallis Annenberg Center for the Performing Arts is led by Chairman of the Board Michael Nemeroff and Executive Director & Chief Executive Officer Rachel Fine.
For more information about The Wallis, please visit: TheWallis.org.
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Suzanne Tracht and Jar Welcomes Raphael Lunetta for a Collaborative Dinner at Jar on July 18
Suzanne Tracht and Jar Welcomes Raphael Lunetta for a Collaborative Dinner at Jar on July 18
Two of Los Angeles’ Seasoned Chefs/Restaurateurs Join Talents for a Best-of-Summer Menu on July 18
Chef Suzanne Tracht welcomes her long-time friend and colleague Raphael Lunetta for a first-time collaborative dinner at Jar, combining their talents and love of Southern California’s seasonal markets.
Suzanne and Raphael have been talking about doing a dinner together for months.
“We’ve known each other in the culinary community for years and share the same sensibility in our cooking,”
says Tracht.
“It’s rare for chefs to see each other unless we’re at an event, and even that is fleeting. This makes for an opportunity that we know we’ll enjoy, and it’s great for both of us because we can work off each other’s energy and inspire one another.”
The four-course dinner begins with an Amuse Bouche of Sweet Summer Melon with Dungeness Crab with Jalapeno Vinaigrette & Persian mint. Then to share for the table, guests will savor Suzanne’s signature Fried Ipswich Clams with Cocktail & Roasted Garlic Tartar Sauce. Next is Wild Striped Bass & Spot Prawn with Sweet Corn Succotash, followed by the entrée of Westholme Australian Wagyu New York Strip with Weiser Farms Baked Potato, Wild Watercress, Gorgonzola, Tomato Confit & Roasted Balsamic-Glazed Ojai Roots’ Vidalia Onions.
Finish with Raphael’s Chilled Summer Cherry Soup with Vanilla Ice Cream & Chocolate Biscotti for dessert.
Guests can pair beverages with Jar’s complete list of wines, cocktails and beers, available à la carte. The dinner is priced at $172 per person, menu only, and inclusive of taxes and gratuity. The dinner must be reserved and pre-paid via OpenTable Experience ticketing.The public may call JAR at 323.655.6566 for further information.
Lunetta & Jar
July 18, 2023
$172
~Amuse~
Sweet Summer Melon with Dungeness Crab
jalapeno vinaigrette, persian mint
~Shared~
Fried Ipswich Clams
cocktail & roasted garlic tartar sauce
~Second~
Wild Striped Bass & Spot Prawn
sweet corn succotash
~Entree~
Westholme Australian Wagyu New York Strip
weiser farms baked potato,
wild watercress, gorgonzola, tomato confit
roasted balsamic glazed ojai roots vidalia onions
~Dessert~
Chilled Summer Cherry Soup
vanilla ice cream, chocolate biscotti
$172 per person
includes tax and tip
alcohol, wine, and beverages not included
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SoCal is Curious about Plant-Based Honey Taste? Mellody’s Darko Mandich reveals the Surprise
Los Angeles is known for its adventurous foodies and curious eaters. Plenty of people are already in line to try plant-based honey, but what does it actually taste like?
People might worry there’s a “laboratory” flavor? Has it lost its texture? Vibrancy? Is there a “diet” feel to it?
Exclusive Interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Mellody Food’s Darko Mandich
Recently, I had a chance to talk with Darko for nearly an hour.
Let’s talk about the honey. What’s the taste profile?
There are three aspects of products that people care about. Number one by far is taste. Number two is price, and number three is nutrition.
In terms of the taste, what we’re really after is the best tasting honeys that are made by bees.
The taste has to match rare honeys that you would find in parts of Europe; France, Italy. Very high quality Acacia honey, specifically.
If we talk about New Zealand, Australia, that’s Manuka honey; and we’re matching that.
So no compromise there.
Moving to the price, I grew up in poverty and I really want to make sure that everybody has access to this product at some point. But it’ll take us some time. So right now it’s premium quality, but it’s also premium price.
In terms of nutrition, we wanna do better than honey coming from bees. How? First and foremost, honey made by the bees contains a certain bacteria that’s called Clostridium. With our product, without the bees [there’s no Clostridium] bacteria.
I’m really proud to say that our product is allergen free; and that for people with allergies to honey and pollen, this is gonna be neutral.
Finally in terms of super ingredients or superfoods, our honey has more than what’s usually found in some of the honey types made by the bees.
The sugar profile is the same, the calorie content is the same, but the twist is there’s a little bit more of certain powerful active compounds that come from the plants.
That’s absolutely incredible. It’s enhanced honey. Is there a better word?
I like to call it a plant-based honey. And that category of plant-based honey is already elevated to the level of being enhanced compared to bee-made honey.
I’m really happy that Melody is starting this category. We are the world’s first plant-based honey.
There’s exactly one same sentence that we get to hear across 5,000 people that were involved in tasting this before it hit the market.
That sentence is: It’s honey.
People taste it, they’re amazed with it, and they say, “Oh my God, it’s honey.”
There are certain plant-based products that have their heart in best place in terms of mission and impact, but are just not delivering on [flavor] expectations. We just want to make sure that people across different categories of nutrition say that this is honey and that they love it.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Is the honey currently available at Eleven Madison Home?
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
