Thursday, September 3, 2015

09/03 BRANDON MAEDA, THE WESTIN KAANAPALI OCEAN RESORT VILLAS, KELI'L HEEN, YOUNGS MARKET COMPANY, HALI'IMAILE DISTILLERY, LISA DONLON, WHALERS VILLAGE

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!



BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.


MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:
Saturday, September 5, 2015
TIME:
11:00am to 1:00pm
LOCATION:
Westin Kā’anapali Ocean Resort Villas
PRICE:
$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


KELI'I HEEN - VP BRANCH MANAGER, YONG'S MARKET COMPANY - HALIʻIMAILE DISTILLERY

About the Distillery
Hali'imaile Distilling Company produces handcrafted, locally made, authentic Hawaiian brand spirits. We are located in the heart of Maui’s pineapple region, Upcountry Makawao, Maui. Our goal is to create "Hawaii in a Bottle." At Hali'imaile Distilling Company we set ourselves apart by starting with local ingredients and distilling in small batches, using unique stills, to create authentic Hawaiian spirits. Every part of our Distilling process is one of a kind and designed in house. Once distilled, our spirits are mixed with crystal clear Hawaiian spring water.

Upcountry Maui is not only a place, it’s a lifestyle.
Hali'imaile Distilling Company is located in the small town of Makawao, home to the Paniolo (Hawaiian cowboys). For many years, Hawaiians have farmed the rich, volcanic soil of the Upcountry fields. Geographically speaking, Upcountry Maui is much of the area on the Haleakala side of Maui, away from the shoreline. Upcountry is mostly rural, agricultural and residential. Beyond upcountry, you can reach Maui’s highest peak at the Haleakala National Park. The largest towns Upcountry are Makawao, Pukalani, Kula and Haiku, although Upcountry has no precise boundaries. Our pristine surroundings give us access to clean air, pure water and exquisite agriculture. Allowing us to produce ultra-premium, Hawaiian spirits.

LISA DONLON – MARKETING MANAGER, WHALERS VILLAGE

Visitor Information
Whalers Village is located in the Kaanapali Beach Resort on the island of Maui. There are many ways to get to here. Our favorite is by strolling along the turquoise waters of Kaanapali Beach. The beachwalk connects us with most hotels. Simply apply your sunscreen. Ask your concierge to point you in a direction. And go. If you prefer to drive, we're at 2435 Kaanapali Parkway between the Westin Maui and The Whaler Condominiums.

Shuttle service
Catch the free Kaanapali Resort Shuttle between your hotel and Whalers Village. Or take the Lahaina shuttle for just $2. See your hotel concierge for details.


Tuesday, September 1, 2015

09/01 ENER CRUZ, THE BLACK ROCK KITCHEN, SHERATON MAUI RESORT & SPA, PGA GOLF PRO SUTEE NITAKORN, KĀʻANAPALI GOLF COURSE, GREG VANDERLAAN, UFO PARASAIL & ADVENTURES


ENER CRUZ – GM, THE BLACK ROCK KITCHEN AT THE SHERATON MAUI RESORT & SPA

ABOUT THE SHERATON MAUI RESORT & SPA
Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.
Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008 and 2013.

ABOUT BACK ROCK KITCHEN
Black Rock Kitchen is the place for family and friends to gather, share great food and talk story. Hawaiian culture emphasizes the importance of 'ohana and 'aina, and the fresh menu selections at Black Rock Kitchen incorporate these concepts into every dish. A local inspired menu offers a variety of selections from tapas and share plates, and main plates. Tasting your way through the menu is a discovery of all the bounty available here in the Hawaiian Islands and Maui. A craft cocktail, beer and wine menu feature local spirits and island flavors to compliment every dish.
Enjoy our bountiful breakfast buffet daily between 6:30 AM - 11:00 AM.  Ala Carte is also available. Browse our Dinner Menu to discover our selection of fresh fish, grilled steaks, creative appetizers, and delectable desserts. Traveling with children? We now have a special Keiki Menu dedicated to children of all ages.

Dinner nightly from 5:30 pm to 9:00 pm. For reservations please call (808) 662-8053 or ext. 38053 from within the resort.

PGA GOLF PRO SUTEE NITAKORN - KĀʻANAPALI GOLF COURSE       

PGA Head Golf Professional, 2011 Junior Leader Award, Aloha Section PGA
From the mainland to Maui this native Cincinnatian has found a home here on the gorgeous Valley Isle. Sutee started his career with Billy Casper Golf in 2003 and hasn’t looked back since. As a proud graduate of Ohio University this Bobcat shares golf experience from the Midwest to the Pacific Islands. Whether it’s working for the legends of golf during the Ka'anapali Champions Skins Game or helping the ladies of Big Break Kaanapali, Sutee is adverse to all kinds of tournament atmospheres. One of his highlights includes caddying for Big Break Ka'anapali runner-up, Sophie Sandolo in the season finale. Sutee’s teaching philosophy is to fit the swing to the student. All good things start with sound golf fundamentals and from there is a fun ride with good communication. Sutee encourages everybody to enjoy the beautiful surroundings of learning golf on Maui. His experience includes a trip to the 2008 Kapalua Teaching Summit studying under the likes of Jim Flick, Mike Malaska, and Mike Adams to name a few. Sutee has also had the privilege of teaching in workshops for golfers with adaptive disabilities and children with special needs. Sutee continues to help the growth of the game as swing coach for Maui’s Lahainaluna High School Golf Team as well as heading up the Junior Golf Program at Ka'anapali Golf Courses. He is an enthusiast for the growth of women’s golf as host for Ka'anapali’s Ladies League played on the third Thursday of every month. Sutee was awarded the Junior Leader Award by the  Aloha Section PGA in 2011


GREG VANDERLAAN - PRESIDENT, UFO PARASAIL & ADVENTURES

Parasail, Fishing and Watersports, Maui & Kona, Hawaii

Celebrating 30 years of safe flying!

UFO Parasail is a company that started on Maui in 1985, bringing new and exciting ocean experiences to the island’s many visitors. The company is owned and operated by Greg VanderLaan, a graduate of the U.S. Merchant Marine Academy. He holds a BS degree in Nautical Engineering and US Coast Guard 3rd Mate Unlimited and 1600-ton Captain’s License.

Today UFO Parasail/UFO Adventures operate 11 boats on Maui and also has operations on the Big Island, and  sister companies in Bay of Islands and Taupo, New Zealand. Moreover, the company has invented much of the technology that makes the UFO Parasail winch boats among the most popular and best in the world. The company manufacture and sell these boats, contributing more than 550 winch boats that are in operation in 35 countries around the world.


HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


09/01 SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, HAWAII FOOD AND WINE FESTIVAL, TETSUJI YAMAZAKI, SHERATON MAUI RESORT & SPA, EVENT MAUI ON MY MIND, EXECUTIVE CHEF GREG GASPAR

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION 

ABOUT KAANAPALI:
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.

Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.

TETSUJI YAMAZAKI – GM, SHERATON MAUI RESORT & SPA 

About the Sheraton Maui Resort & Spa
Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.
Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008 and 2013.


EXECUTIVE CHEF GREG GASPAR - SHERATON MAUI RESORT & SPA

OVERVIEW ON DINING
Dining options at Sheraton Maui Resort & Spa are as rich and varied as the hues in a Kaanapali sunset. Here you’ll find international favorites, contemporary Hawaiian creations, and exceptional fine dining menus.

With sweeping coastal views and a delightful menu of island-influenced creations, the Black Rock Kitchen is the perfect choice for casual dining. East and West culinary delights combine at Teppan-yaki Dan, where guests will enjoy a fusion of delicious culinary traditions, as master chefs prepare originally inspired dishes at your table.

And for cool tropical drinks, light menus and lilting slack-key guitar, try The Cliff Dive Grill, follow the garden paths to the Mai Tai Bar, or let the trade winds carry you to the Black Rock Lounge.
Experience Sheraton Maui's own luau. Located beachfront on Kaanapali Beach, the Maui Nui Luau shares the music, dance, and history of the islands right here at the foot of the famous cliff diving point, Black Rock.

Traveling with kids?  Starwood Preferred Guest (SPG) members may take advantage of SPG Kid Pass, all-inclusive dining program for children ages 4 to 12 years old. SPG members enjoy a flat daily fee of $20 per child that features all-inclusive access to Keka'a breakfast buffet at Black Rock Terrace, special keiki menu offerings and beverages all day at Cliff Dive Grill and Mai Tai Bar, and dinner offerings at Black Rock Steak & Seafood when dining with an adult. Visit our front desk to sign up and participate in this program or call 808.661.0031.

BIO
Executive Chef Greg Gaspar joined the Sheraton Maui Resort & Spa in 2010 and created the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen, as well as two poolside bars – The Cliff Dive Bar and Mai Tai Bar.  Chef Gaspar is also responsible for catering and banquet operations along with the creation of specialized menus for large groups.

He has practiced his craft in the Hawaii hospitality industry for over 25 years. Originally from California and classically trained in French and Italian cuisine, Chef Gaspar found himself at home as a chef in Hawaii creating menus emphasizing locally sourced products to create colorful presentations with Asian flavors.  His culinary talents have been honed from his experiences in celebrated restaurants in Los Angeles, San Francisco, Atlanta, Boston, and New York.  Chef Gaspar was selected as one of six local chefs for Hawaii Visitors and Convention Bureau’s “Master Chefs Cuisine”.  He also was amongst Hawaii’s talented chefs chosen to represent “Chefs of Aloha – Hawaii’s Cuisine on Tour” promoting Hawaii as a food destination.  Chef Gaspar has been recognized for his award winning menus and has been featured in Food Arts, Spa Magazine, Bon Appétit, Restaurant News, Gourmet Magazine, and Hawaii Magazine.


HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


Monday, August 31, 2015

08/31 SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, BRANDON MAEDA, THE WESTIN K‘ANAPALI OCEAN RESORT VILLAS, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION - HAWAI’I FOOD & WINE FESTIVAL

ABOUT KAANAPALI:
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.

Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.

HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.

WWW.WESTINKAANAPALI.COM



MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:
Saturday, September 5, 2015
TIME:
11:00am to 1:00pm
LOCATION:
Westin Kā’anapali Ocean Resort Villas
PRICE:
$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM


Friday, August 28, 2015

08/28 CHEF AKASHA RICHMOND, SAMBAR, LA FOOD AND WINE FESTIVAL, BEY LYONS, STEVE EVANS

CHEF AND OWNER, SĀMBĀR AKASHA RICHMOND WILL BE PARTICIPATING IN THE LA FOOD & WINE FESTIVAL FRIDAY LEXUS GRAND AVENUE NIGHT MARKET HOSTED BY TYLER FLORENCE

About Sāmbār:
Sāmbār was recently opened in June from prominent chef and owner Akasha Richmond who has owned her eponymous restaurant in Culver City, CA for seven years (she caters to Hollywood industry power players and agenda given AKASHA restaurant is located just a few miles from Sony Studios). Having been open for just over a few months, Sāmbār has quickly become the spot of choice among respected chefs such as Roy Choi, Sherry Yard, Walter Manzke, and Kris Morningstar, and Indiaphiles who have come in to experience fellow chef Akasha Richmond’s take on modern Indian fare. LA Times critic Jonathan Gold recently reviewed Sāmbār describing it as “an enlightened plane of Indian cuisine..” The country is seeing a wave of more progressive Indian concepts that are opening across the country, whether chef-driven, or with attention on distinct ingredients which are very much changing the perception of what Indian cuisine is all about. Akasha has witnessed the full spectrum of Indian cuisine on the west coast having come to L.A. in the 80s working in the kitchen at The Golden Temple restaurant which catered to health-conscious Hollywood elite and has been patiently working towards opening her first Indian concept dating back to her trips to India having paid a visit to The Golden Temple in Amritsar, Punjab, India.

The Sāmbār Menu is a modern take on Indian cuisine emphasizing an Indian inspired collection of dishes from small plates and snacks such as Pakoras and Papadoms, and housemade Turmeric Naan, to traditional yet progressive items as interpreted through this California-based chef including Sevpuri Chaat, Black Quinoa Uttapam and Sāmbār, to Tandoori dishes (British Raj Chicken), Curries and New School Masala like her Roasted Vindaloo Masala Pork Shoulder along with an array of seasonal chutneys. Sāmbār Cocktails: Mixologist Clare Ward oversees the cocktail program introducing spice-forward drinks using exotic ingredients such as Kokum (sour fruit from Southern India), Indian cardamom bitters, as well as fermented ingredients to name a few. Stand-out cocktails on the menu include: The Maharaja, Smuggling Monk with coffee infused scotch, Vegetable Wallah or Bangalore Blues using a turmeric infused gin.

ABOUT AKASHA:
Using robust ingredients inspired by Indian regional fare, Chef/Owner Akasha Richmond creates a menu that is seasonally attuned for a one-of-a-kind guest experience at Sāmbār, opening in May 2015. “I want people to have fun trying something new,” says Richmond, who opens her Culver City, CA, restaurant next door to her flagship AKASHA. “The menu gives guests reimagined takes on dishes they love, as well as selections that they’ve never experienced before.” With the help of her business partner and husband, Alan Schulman, Richmond creates dishes inspired by her travels throughout the country as well as extensive studies on Indian cuisine that she has been fine-tuning for more than a decade, including Westernized Indian interpretations in burger and salad form, as well as traditional dishes, such as the restaurant’s namesake sambar with dosa and uttapam. “Sāmbār will be all inclusive of the varied dishes and real-life experiences you would find from the food cooked at home among Indian families, to the street foods and food carts, as well as those dishes that might be found on an ashram.”

Richmond has long had an interest in Indian cuisine, ever since her first visit to India as a young adult. When she first moved to California to attend college as well as to partially immerse herself in the yoga scene and culture of Los Angeles, she also worked at The Golden Temple, a vegetarian restaurant at which she discovered her passion for cooking. At the time, many celebrities frequently dined at The Golden Temple, including Michael Jackson, who took a liking to Richmond’s health-conscious dishes. She soon began cooking at Jackson’s house and became his personal chef when he traveled the world for the HIStory and Bad tours. Upon taking her second trip to India while cooking for Jackson, the breadth of the cuisine intrigued her from the curative ingredients to the health conscious approach and diversity of dishes and recipes. “There’s a very happening food scene in India,” she says, “I’ve had my mind set on opening a restaurant with an ‘Indianish’ menu that incorporates Indian spices and flavors from India as well as utilizing the abundance of fruits and vegetables grown in California. While traveling, I learned about the variety of Indian dishes in the northern and southern regions, and I channel that into Sāmbār’s menu.”

After making a name for herself as a personal chef to the stars with a successful catering company, which provided her the opportunity to experience a multitude of food cultures that inspire her dishes today, Richmond decided to open her own kitchen. In 2008, she welcomed L.A. to AKASHA, a seasonal American restaurant that features California and New American cuisine created with cultural influences taken from her many travels around the world.

Richmond, a Playa Vista resident, enjoys spending her free time traveling with her husband in both the U.S. and internationally. Even if the trip is only a couple days, Richmond loves experiencing new dining communities and sightseeing. Although most of her travels center on food, she also seeks out art museums ̶ she focused on various artistic mediums during her academic studies. She is also author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood's chef to the stars (Avery, 2006) and has consulted on numerous natural food product lines while continuing to explore new methods and practices for living a healthier life through food and cooking.

WWW.SAMBARCC.COM
WWW.LAFW.COM


MOVIE & HOME ENTERTAINMENT EXPERT BEN LYONS HIGHLIGHTS HOT NEW BLU-RAY/DIGITAL HD RELEASES

DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS

Ben Lyons is a Television, Radio, and Online host and producer who covers pop culture like nobody else. Each month with his DEN (Digital Entertainment News) segment, Ben highlights the latest Blu-ray and Digital HD releases and the best ways to watch them.  Ben will offer the latest in video technology, whether you are watching from the comfort of your own home with the latest 4K UHD or Smart TV's or on the go with a tablet or smartphone.  Ben’s next DEN segment is Friday, August 28th.

Ben is a special correspondent on EXTRA and regular contributor for ESPN LA radio. He is also the host of The Sidebar on Yahoo, an in-depth interview series featuring the biggest names in Movies, TV, Music, and Fashion. Ben is the lead host on Yahoo's LIVE movie premiere and awards show coverage. He reviews movies on Mario Lopez’s national radio show  and has recently, been on The View, Wendy Williams, ESPN's SportsNation, On Air with Ryan Seacrest, Good Morning America, and The Artie Lange Show. Previously he appeared on the E! Network and E! News as their lead film correspondent and movie critic. Ben’s latest venture is as chief correspondent and “voice of the fans” at Derek Jeter’s theplayerstribune.com and host of The Players Tribune on SiriusXM radio.  Born and raised in New York City, Ben is the grandson of legendary New York Post columnist Leonard Lyons, and is the son of film and theater critic Jeffrey Lyons. The Lyons family has been covering pop culture in American media for more than 80 years.

STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, August 27, 2015

08/27 CHEF SUZANNE CLARK, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

“FUELED UP” GAME DAY DISHES & TAILGATING TREATS WITH CHEF SUZANNE CLARK 

Lifestyle expert Suzanne Clark is on hand to show/tell the most fabulous “fueled up” game day dishes & tailgating treats! Suzanne will walk listener’s (whether football fans or foodies) through easy and creative recipes to please the crowd!

The Chevron Game Day Chef Challenge
Suzanne will also be on hand to discuss The Chevron Game Day Chef Challenge… inviting your listener’s to compete for a grand prize of $25,000 in Chevron gift cards.  The Game Day Chef Challenge is a cooking contest where fans can submit their go-to game day recipe that includes one or more ingredients purchased from a Chevron or Texaco station – Ingredients from a gas station? Yes… it gets very creative!

Suzanne can even discuss her winning dish - Fueled Up Game Day Crispy Chicken Sandwiches using ingredients from a gas station: Sprite, buttermilk, bbq, peach iced tea, dill pickle and honey roasted peanuts!


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM
WWW.HAWAIIFOODANDWINEFESTIVAL.COM

Wednesday, August 26, 2015

08/26 LARRY LIPSON, KYLE SCHWARTZ, LOW'S CHARITABLE AND EDUCATIONAL FOUNDATION

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


SCHOOL GRANT PROGRAM WITH KYLE SCHWARTZ TEACHER WHO INSPIRED STUDENTS WITH “I WISH MY TEACHER KNEW…” LETTERS INITIATIVE

Kyle Schwartz is a young third grade teacher in Denver who had an idea for a special writing assignment that had a surprising result.   She asked her students to finish a sentence “I WISH MY TEACHER KNEW …” The answers she got from her students brought tears to the eyes of many who read them, but it brought national awareness to the problems facing students.

In this same spirit, Schwartz is helping the Lowe's Charitable and Educational Foundation (LCEF) kick off a new Letters to Lowe’s Campaign to better identify the critical needs of schools.   It’s part of the 10th Anniversary Celebration of the Lowe's Toolbox for Education program that has provided over $45 million to more than 10,000 schools across the country to help build better schools and communities.   Students will be encouraged to work with their teachers to submit online letters and photos detailing how a Lowe’s Toolbox for Education grant can help improve their school. Submissions will be accepted until Oct 3 on www.letterstolowes.com.  Lowe’s will select 10 finalist schools from the submissions that the public can vote for on the campaign website from October 26 to 30. Priority will be given to projects that provide the greatest impact.  According to the Department of Education, 53 percent of public schools require repairs, renovations, and modernizations to put their buildings in good condition. Nationally, this need is estimated to cost approximately $197 billion.

FIND OUT HOW THE LETTERS CAMPAIGN CAN HELP LOCAL SCHOOLS:

  • TEACHER INSPIRATION – How one special teacher turned a simple exercise into a national movement that’s helping kids across the nation
  • LETTERS TO LOWES – A NEW writing campaign that will empowers students to think critically about what it takes to build a strong learning community
  • PROJECT HEROES – Hear how a decade or special projects and volunteer heroes have made a difference at public schools around the nation
  • SPECIAL GRANTS – How ‘Toolbox’ Grants have funded projects in all 50 states including technology upgrades, playground refurbishments, community gardens, library renovations and safety improvements.


WWW.LETTERSTOLOWES.COM  

Tuesday, August 25, 2015

08/25 HARLEY DAVIDSON, BEN MCGINLEY, GARY CANTER, CANTER'S DELI

HARLEY BIKE DESIGNERS BEN MCGINLEY CHATS ABOUT HARLEY-DAVIDSON 'S NEW MODEL 16 BIKES

ABOUT HARLEY-DAVIDSON MOTOR COMPANY

Harley-Davidson Motor Company produces custom, cruiser and touring motorcycles and offers a complete line of Harley-Davidson motorcycle parts, accessories, riding gear and apparel, and general merchandise. For more information, visit Harley-Davidson's website at www.h-d.com.

HARLEY-DAVIDSON ASSERTS ITS DARK CUSTOM AUTHORITY IN 2016

New Iron 883 and Forty-Eight Models Join S Series Cruisers with Screamin’ Eagle Power
In 2016 Harley-Davidson asserts its Dark Custom authority with the new Iron 883™ and Forty-Eight® models, motorcycles that present an authentic and affordable riding experience to a generation of riders who have snapped the leash of convention in their quest for freedom and self-expression. In a feast for power-hungry cruiser riders, Harley-Davidson delivers more performance across its Big Twin cruiser line, and launches the new Fat Boy® S and Softail Slim® S models powered by the formidable Screamin’ Eagle® Twin Cam 110™ engine. And for riders with a serious devotion to the freedom of the road, Harley-Davidson announces the return of its long-mileage specialist, the Road Glide® Ultra motorcycle, with world-class aerodynamics and all the enhancements of Project RUSHMORE.

“Dark Custom strives for minimalist perfection, with a focus on the essential elements of the machine that stir the rider’s soul and imagination. These new Dark Custom models are the purest expression yet of the Dark Custom movement,” said Mark-Hans Richer, Harley-Davidson Senior Vice President and Chief Marketing Officer. “For cruiser riders, the new S Series models are the most powerful regular-production Big Twin bikes we’ve ever offered from the factory. Finally, the influence of our customer-led Project RUSHMORE product development effort continues to percolate throughout the product range, making the 2016 model lineup one that’s more capable, diverse and responsive to customer input than ever.”

2016 HARLEY-DAVIDSON MOTORCYCLE HIGHLIGHTS

Dark Custom
Drawing inspiration from garage-built bobbers past and present, the new Iron 883 is intentionally raw and rough around the edges. Colors and finishes were selected to help hide the grit and grime of the road – because some bikes just look better dirty. The new Forty-Eight achieves a menacing stance with its burly front tire and massive front end. New throw-back graphics over a perfect ratio of black, color and chrome give this bike a bold visual presence. The lean and nimble Street 750 and Street 500 models receive new ByBre by Brembo braking systems front and rear to tame urban streets.

Cruiser Performance
Rear tires will beg for mercy. Powered by the Screamin’ Eagle Twin Cam 110 engine, the new Fat Boy S and Softail Slim S cruisers deliver the unrestrained performance once reserved for limited-production Custom Vehicle Operations (CVO) models. Both feature dark styling for menacing looks that match their muscle. The Softail Slim S is available in a new Olive Gold Denim color with military-inspired tank graphics, in homage to the post-war chop-ups that launched the bobber movement. Harley-Davidson gives cruiser riders a dose of Project RUSHMORE performance by making the High Output Twin Cam 103 engine standard in every other 2016 Softail model. The High Output Twin Cam 103 is also the new standard engine for all 2016 Dyna models except the Street Bob.

Softail Cruise Control
There’s more cruiser news in 2016; for the first time electronic cruise control is available on all Harley-Davidson Softail models. The convenience of Harley-Davidson electronic cruise control is Original Equipment for select 2016 Softail models and available as a dealer-installed option for all other 2016 Softail models, enabled by new electronic throttle control.

Enhanced Sportster Comfort
All 2016 Sportster models will tame rough roads with new seat designs and all-new front and rear suspension working together to enhance rider comfort and control. The new seats are shaped to secure the rider while premium materials offer supportive comfort. The re-engineered Sportster suspension pairs emulsion coil-over shocks with 49mm cartridge forks. The shocks are nitrogen gas-charged to resist oil aeration and feature an internal valve stack to provide superior compression and rebound damping control plus 36mm pistons and high-performance oil to react quickly to small bumps and keep the tires in contact uneven road surfaces. Progressive-rate spring pre-load is adjusted by a threaded collar using a spanner that stows under the seat. Tuned to complement the shocks, the stout forks utilize a specifically calibrated piston and valve stack and progressive rate springs for consistent feel throughout the compression and extension of the suspension. The triple-rate spring and oil lock allows the forks to resist wheel hop under hard braking.

Road Glide Ultra
A two-year absence from the Harley-Davidson Touring line was time well spent infusing the Road Glide Ultra with enhanced style, comfort and performance – the full influence of the customer-led Project RUSHMORE product-development effort. Rider and passenger will enjoy world-class aerodynamics and optimized touring ergonomics. Propelled by the unrelenting performance of the Twin-Cooled™ High Output Twin Cam 103™ powertrain, the new Road Glide Ultra will shatter the expectations of the most demanding touring motorcyclist.

Heritage Softail Classic
Combining nostalgic style with smooth, modern Softail performance, the Heritage Softail Classic receives refreshed styling for 2016 plus the High Output Twin Cam 103 powertrain, standard electronic cruise control, and a new support structure for the leather saddlebags to better maintain their original shape season after season.

The new 2016 Harley-Davidson motorcycles and accessories start rolling into Harley-Davidson dealerships this month. Visit H-D.com to see all 2016 Harley-Davidson models and to find a local authorized Harley-Davidson dealer.

WWW.HARLEY-DAVIDSON.COM


GARY CANTER – CANTERS DELI 

Since 1931, Canter's has been serving up LA's finest deli cuisine. Voted the best pastrami by the LA Times and LA Weekly, Canter's prides itself on delivering the amazing experience that has kept its clientele returning over-and-over again for decades. This culinary landmark is lovingly managed by the third- and fourth-generations of the Canter family, who take a hands-on approach to ensure the highest quality in every aspect of the restaurant. Whether it's the freshly-baked breads, or the famous house-made pickles, Canter's always goes the extra mile to provide the authentic, traditional Jewish deli experience, which helped grow the restaurant from a small storefront to the massive operation that it is today. As inviting as its food, Canter's is also known for its welcoming ambiance, a perfect blend of contemporary comfort with the nostalgic charm of its stylish 1950's decor. Canter's continues to stand out as a unique dining experience that transports patrons back to the golden age of delis.

Canter's Deli is one of California's oldest delis. Located in Los Angeles' Miracle Mile District -the heart and soul of the entertainment industry - Canter's Delicatessen is a third-generation family-run business whose owners have an intense pride in their deli and a hands-on work ethic.

It all began in Jersey City, New Jersey in 1924. After losing a deli in the 1929 stock market crash, Ben Canter and his two brothers moved to California with just $500 in their pockets.Eager to succeed, they opened up a Canter Brother's Delicatessen in 1931 in Boyle Heights, the Jewish center of Los Angeles.

When the character of the neighborhood changed, Ben Canter's daughter, Selmo Udko, and her then husband, Harold Price, partnered with Ben Canter and his wife, Jennie, to purchase a prime location at 439 North Fairfax Avenue. And instead of calling it Canter's Brothers they called it Canter's Fairfax.

In 1953 this new team purchased the old Esquire Theatre at 419 North Fairfax and moved Canter's Deli just up the street to the larger location.

For over seventy-five years now this third-generation family-owned business has served food to locals, tourist, and celebrities alike. With its Art Deco décor and its trademark autumn leaves ceiling, this hangout has hardly changed in its over half century at its current location.

Canter's has also become a favorite whistle stop for hot political contests. Mayor Bradley, Governor Deukmejian, Rudy Giuliani, and Bill Simon have gone from booth to booth introducing themselves to our customers. And with CBS studios just up the block, celebrities frequent Canter's every day. Our catering department caters to many television shows and movies, as well as catering their wrap parties.

Over the years, many celebrities have passed through our doors. In the 50s Marilyn Monroe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jacqueline Bisset, Catherine Oxenberg, John  Travolta, Prince, Stevie Wonder, Buddy Hackett, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montgomery, The Cars, Henry Winkler, and Greg Morris. The producer of Miami Vice, Michael Mann, wrote here for hours at a time when he was writing for Vegas. The Neil Simon movie, "I Ought to be in Pictures", with Walter Matthau was filmed here. Many celebrities who prefer to go "incognito" sneak in around 3:00 am for a late night nosh!

Canter's is also part of the larger Los Angeles community having received numerous awards from such institutions as the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canters for donating food.

Canter's Delicatessen continues to be a Los Angeles landmark and late night hot spot, and, with the 2003 addition of Canter's Deli at Treasure Island in Las Vegas, we are committed to bringing the best delicatessen food to our noshers on the famed Las Vegas Strip and to Dodger fans at Dodger Stadium.

WWW.CANTERSDELI.COM

Monday, August 24, 2015

08/24 JERROD CARMICHAEL, NBC, THE CARMICHAEL SHOW, ERIC FLANAGAN, FLANAGAN VINEYARDS

JERROD CARMICHAEL - NBC'S "THE CARMICHAEL SHOW" WEDNESDAYS AT 9PM


ABOUT CARMICHAEL
Jerrod Carmichael is an executive producer, writer and the star of “The Carmichael Show.”
Carmichael is an LA based standup comedian originally from Winston-Salem, North Carolina.  Last year, he appeared in the Stoller directed Universal summer blockbuster “Neighbors,” opposite Seth Rogen and Zac Efron. He recently shot his first one hour stand up special for HBO entitled “Love at the Store” which was directed by Spike Lee. He’s currently writing a feature for himself to star in that Gary Sanchez & Point Grey will produce. Next up he can be seen in “The Meddler,” opposite Rose Bryne, Susan Sarandon, and JK Simmons.

ABOUT THE SHOW
From the comedy of Jerrod Carmichael and Nick Stoller (“Neighbors”) comes an irreverent sitcom inspired by Jerrod’s relationships with his say-anything contrarian father, therapist-in training girlfriend, ever-hustling brother and mother, who is always, always, always right with Jesus.

Taking the next step and moving in together, Jerrod and his girlfriend, Maxine (Amber West), are your average young couple trying to make it in the city. They’re smart, motivated and looking to build a fulfilling life together. The only thing standing in their way is family. Between Jerrod’s larger-than-life brother, Bobby (Lil Rel Howery), and his smothering and passionate parents (David Alan Grier, Loretta Devine), Jerrod and Maxine will be put to the test navigating the boundaries of romance, family and sanity.

Jerrod Carmichael, Nick Stoller and Ravi Nandan serve as executive producers. “The Carmichael Show” is co-produced by 20th Century Fox Television and Universal Television.


ERIC FLANAGAN – OWNER, FLANAGAN VINEYARDS - RUSSIAN RIVER PARTNERS ACQUIRES PLATT VINEYARD 

RUSSIAN RIVER PARTNERS ACQUIRES PLATT VINEYARD

Eric Flanagan, owner of Flanagan Vineyards, leads investment fund Russian River Partners in the acquisition of the highly acclaimed Platt Vineyard.  Platt is located in the Sonoma Coast appellation and is widely regarded as one of the top Pinot Noir and Chardonnay vineyards in California.

"We are thrilled to have the opportunity to purchase an exceptional vineyard such as Platt. Sites of this caliber are extremely rare,” says Eric Flanagan. “Lew and Joan Platt did a world class job creating the vineyard blocks and planting the vines back in 2003 and 2004. We believe Platt may be the greatest Pinot Noir and Chardonnay vineyard in California.”

In addition to being a key new source for the Flanagan Vineyards’ vineyard designated wine program, Platt Vineyard will continue to supply grapes to current buyers Littorai, Ramey, Radio-Coteau, Scherrer and Red Car. The Platt Vineyard is comprised of Pinot Noir (17 acres), Chardonnay (13 acres), and Riesling (1.5 acres).

The Platt Vineyard is located five miles from the Pacific off the Bodega Highway, midway between the towns of Sebastopol and Bodega Bay. The vineyard is perched on a south-facing slope, overlooking the Estero Americano (which funnels cooling marine weather to the Sacramento delta via the Petaluma Gap). The 31+ vine acres range from 400’ to 800’ in elevation and are planted on well-drained slopes in Goldridge Fine Sandy Loam soil. The site has a superb micro-climate, offering just the right amount of warmth during the day and cool nights, which leads to intensely focused and fruited wine with strong natural acidity.

ABOUT FLANAGAN VINEYARDS
Flanagan Vineyards is committed to making great wines from the best vineyards in Sonoma County.   Founded in 1999, Flanagan Vineyards got its start with the purchase of 40 acres on the side of Bennett Mountain. Their wine program grew in 2011 with the addition of a small vineyard in the Russian River Valley.  Flanagan has recently added vineyard designated Pinot Noir and Chardonnay cuvees from top vineyard sites in the Russian River Valley and Sonoma Coast appellations.

ABOUT ERIC FLANAGAN
Flanagan is becoming known for making great wines from the best vineyards in Sonoma County.
Flanagan wines started in 1999 with the purchase of 40 acres on the side of Bennett Mountain near Glen Ellen.

In 2011, Flanagan acquired the 2.7 acre 3 Starrs Vineyard in the heart of the Russian River Valley.   With the 2014 Vintage they began sourcing fruit from Ritchie, Bacigalupi, Sunchase, and Sonoma Stage vineyards.  These sites, along with their estate vineyards, give Flanagan access to some of the best fruit in Sonoma County.   Eric, Kit and their 3 daughters (Riley, Lola, and Ruby) make their home at the 3 Starrs Vineyard along with 3 dogs, 10 ducks, 4 Dwarf Nigerian goats, 2 geese, 1 donkey, and 1 mule (also named Ruby).

WWW.FLANAGANWINES.COM

Friday, August 21, 2015

08/21 LUKE UDSEN, MAX UDSEN, BEAVERSTOCK, CASTORO CELLARS, PATRICK HICKEY, RAO'S HOLLYWOOD, STEVE EVENS

LUKE AND MAX UDSEN, CO-FOUNDERS OF BEAVERSTOCK AT CASTORO CELLARS

Beaverstock, the annual fall music festival hosted by Castoro Cellars brings together two days of music, art, community celebration and family fun September 19-20, 2015. The weekend festival, now in its third year, will be headlined by popular acts Dawes and WAR and features over 15 bands on two stages. More than just the music, Beaverstock serves up local art, yoga and kids crafts. Proceeds from the festival benefit the Templeton Education Foundation. Beaverstock is nestled in the heart of Paso Robles Wine Country along California’s Central Coast and held in the meadow of Whale Rock Vineyard at Castoro Cellars. Tickets are now on sale at www.castorocellars.com.

WWW.CASTOROCELLARS.COM
WWW.FACEBOOK.COM/CASTOROCELLARS
WWW.TWITTER.COM/CASTOROCELLARS 

PATRICK HICKEY - GENERAL MANAGER, RAO'S HOLLYWOOD – SUMMER CONCERT SERIES

OUR STORY
TRADITION AND RITUAL ARE THE HEART AND SOUL OF ITALIAN CUISINE. SINCE 1896 THE RAO'S FAMILY HAS BELIEVED IN SHARING THOSE TRADITIONS. WE INVITE YOU TO TAKE PART IN SHARING- WITH US AND WITH EACH OTHER—THE RAO'S FAMILY WAY OF FEASTING. IF YOU FOLLOW ALONG WITH OUR MENU, YOU WILL EXPERIENCE RITUALS VINCENT RAO AND ANNE PELLEGRINO HAVE PASSED TO OUR GENERATION. WITH THE HELP OF YOUR SERVER, ENJOY THE MOST IMPORTANT INGREDIENTS IN YOUR DINING EXPERIENCE: FOOD, FRIENDS, AND FAMILY. WE PROMISE THAT YOU WILL NOT ONLY LEAVE FULL BUT FULFILLED.

THE HISTORY
RAO'S NEW YORK IS A CULINARY NATIONAL TREASURE. WIDELY ACCLAIMED FOR ITS AUTHENTIC, SOUTHERN NEAPOLITAN ITALIAN COOKING AND ITS HOME-STYLE FAMILY AMBIANCE, RAO'S WAS HONORED WITH A PINNACLE THREE STARS FROM NEW YORK TIMES RESTAURANT CRITIC MIMI SHERATON DESCRIBING THE CUISINE AS "EXQUISITELY SIMPLE ITALIAN COOKING."

OPENED IN 1896, THE RESTAURANT IS CELEBRATED AS ONE OF THE COUNTRIES' OLDEST FAMILY OWNED AND OPERATED RESTAURANTS RUNNING IN ITS ORIGINAL LOCATION. HANDING DOWN CHERISHED PELLEGRINO AND RAO TRADITIONS AS ITS MAIN INGREDIENTS, THE RAO'S MENU PAIRS GENERATIONS OF AUTHENTICITY AND LOVE WITH FRESHNESS AND FLAVOR.

ALL LOCATIONS, NEW YORK, LAS VEGAS AND LOS ANGELES, SERVE AND SATIATE SOME OF THE MOST POWERFUL APPETITES IN THE WORLD. AT THE NEW YORK LOCATION, THE LIST OF REGULARS READS LIKE THE "WHO'S WHO" OF NEW YORK COGNOSCENTI, INCLUDING WOODY ALLEN, BILLY CRYSTAL, ROB REINER, NICHOLAS PILEGGI AND DANNY AIELLO. LEGIONS OF POLITICIANS, SPORTS FIGURES AND MATINEE IDOLS HAVE JOCKEYED FOR A RESERVATION. THERE, DINING AT RAO'S IS A LEGENDARY EXPERIENCE SO BELOVED THAT GETTING A SEAT IS ONLY POSSIBLE IF YOU ARE A REGULAR AND HAVE, "TABLE RIGHTS," OR IF YOU'RE LUCKY ENOUGH TO BE INVITED AS A GUEST BY SOMEONE WHO DOES. IN LAS VEGAS, YOU ARE LUCKY ENOUGH TO BE OUR GUEST. FROM OUR FAMILY TO YOURS, WE INVITE YOU TO SIT BACK AND RELAX WHILE FILLING YOURSELF WITH MORE THAN FOOD. CHEERS!

RAOSRESTAURANTS.COM


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.