Steve Lutz of Oregon Wine’s Lenne’ Estate sells his iconic vineyard as he eyes: what’s next in wine career.
- Steve Lutz, vigneron and founder sells his iconic estate after 22 years
- Peavine soils certified worst in Yamhill County, proved to yield distinctive Pinot Noirs
- Lutz is said to be setting up next phase of his idiosyncratic wine career
- Purchasers Jory, LLC will release next stage brand name and concept for the estate
Lutz’s wine career spans 4 decades and includes hospitality management for part of the Mondavi Wines Group in Napa Valley among other Napa brands and heading up hospitality at Chateau Benoit (now Anne Amie) in Carlton, Oregon culminating in the discovery of his unique 20.9 acre estate vineyard.
Lenné is French influenced wordplay of Lenny, Steve’s father-in-law
The brand name Lenné’ was derived as a French influenced wordplay of Lenny, Steve’s father-in-law who reportedly was a chicken farmer in a suburb of London.
Having achieved cult wine status for over 20 years
Lenné’ produces only estate wines, with annual production ranging from 1,600 – 2,000 cases, most of which is allocated to local wine club and out of state wine enthusiasts. Having achieved what is essentially cult status over 20 years as a craft producer
Lutz quips:
“…Most people think that wine is a lifestyle business,
it most assuredly isn’t, although, of course,
we do enjoy some perks!”
When queried about what’s next, Steve offers “Lenné’s unique programs and experiences will exist in new formats for years to come, although you’ll have to get on our mailing and membership lists to take advantage of what’s coming up next.”
you’ll have to get on […] mailing and membership lists to take advantage of what’s coming up next
The Lenne’ tasting room closes at the end of 2022.
Steve Lutz of Oregon Wine’s Lenne’ Estate sells his iconic vineyard
Jory, LLC had been searching for a bespoke Pinot producing site and were delighted when approached by Steve.
Jory intend to further develop the existing property with a new brand name, marketing concepts, and larger facilities. Co-owner Eugene Labunsky has admitted to being thrilled to finally acquire a property he has had his eye on for years.
Lenné’ Estate
Lenne’ Estate grows death-defying Pinot Noir vineyards on steep slopes in the Yamhill-Carlton AVA. Steve Lutz planted his first vines in 2001, expanding the vineyard property to 20.9 acres. The estate is planted with five clones of Pinot Noir (Pommard, 777, 115, 114, and 667), and most recently Chardonnay.
Jory, LLC
Jory, LLC is a partnership between grower and wine enthusiast Eugene Labunsky and Jared Etzel, winemaker and co-founder of Domaine Roy, and son of Mike Etzel of Beaux Frere fame. The partnership was formed with the intent to grow a portfolio of fine wine brands produced from singular estates of Willamette Valley Pinot Noir and Chardonnay.
Additional information will be released in the upcoming months.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, 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.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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NYC Parks Celebrate the Opening McCarren ParkHouse café in Historic McCarren Park House
NYC Parks Celebrate the Opening of New Cafe in Historic McCarren Park House
NYC Parks Commissioner Sue Donoghue will join the operators of the new McCarren ParkHouse Aaron Broudo and Belvy Klein, and community members to cut the ribbon on a new café in North Brooklyn’s most popular park.
The new eatery is located in the historic McCarren Park House which benefited from more than $3M invested by the operators to expand and upgrade the space to accommodate dining, parks staff operations offices, and new public bathrooms.
McCarren ParkHouse café features four unique vendors operating in unison, offering sandwiches, ice cream, coffee and more, seven days a week.
The planned venue, to be called McCarren Park House (with an address of 855 Lorimer St.), was first announced in January 2020.
It will be operated by the team of Aaron Broudo and Belvy Klein, who were awarded the business by the Parks Department.
They formerly ran Greenpoint’s Brooklyn Night Bazaar venue, and currently operate both the Jacob Riis Park and Rockaway Beach boardwalk concessions.
Appearing in front of Community Board 1’s SLA Review Committee on July 27, where the duo was recommended for a liquor license, additional details surfaced. They will serve coffee in the mornings, from 8 am until 11 am, which is when the restaurant opens. It will close at 11 pm on weekdays and 1 am on weekends, which is when the park itself closes.
The upgraded facility includes more than 100 outdoor seats at picnic tables and 30 seats inside of the building.
Thanks to $3 million in improvements, the building was redesigned to meet the needs of the general public, café patrons, and Parks staff in a seamless space that encourages circulation and access for all.
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Broadway’s ‘FunnyGirl’ Sets New Box Office Record at Broadway’s August Wilson Theatre
Broadway’s Funny Girl New Box Office Record at Broadway’s August Wilson Theatre
The smash hit revival of FUNNY GIRL set a new box office record at the August Wilson Theatre (245 West 52nd Street) for the week ending January 1, 2023. FUNNY GIRL’s gross for the nine-performance week was $2,405,901.00.
The previous August Wilson Theatre house record was set by FUNNY GIRL the week ending December 18, 2022, with a weekly gross of $2,005,696.80 over eight performances.
Produced by Sonia Friedman, Scott Landis and David Babani, FUNNY GIRL stars Emmy Award Nominee Lea Michele as Fanny Brice
Tony and Olivier Award nominee Ramin Karimloo as Nick Arnstein,
2022 Tony & Drama Desk Award Nominee & Chita Rivera Award Winner Jared Grimes as Eddie Ryan, and four-time Tony Award nominee Tovah Feldshuh as Mrs. Rosie Brice at the August Wilson Theatre (245 West 52nd Street).
They are joined by Peter Francis James as Florenz Ziegfeld, Ephie Aardema as Emma/Mrs. Nadler, Debra Cardona as Mrs. Meeker, Toni DiBuono as Mrs. Strakosh, Martin Moran as Tom Keeney
And an acting company that includes Miriam Ali, Amber Ardolino, Daniel Beeman, Colin Bradbury, Kurt Csolak, John Michael Fiumara, Leslie Donna Flesner, Candice Hatakeyama, Masumi Iwai, Aliah James, Jeremiah James, Danielle Kelsey, Stephen Mark Lukas, Alicia Lundgren, John Manzari, Liz McCartney, Connor McRory Katie Mitchell, Justin Prescott, Mariah Reives, Barbara Tirrell, Leslie Blake Walker, and “Fanny Brice” alternate Julie Benko, who performs the role every Thursday.
Tony Award winner Michael Mayer directs this brand-new FUNNY GIRL, featuring the classic score by Tony, Grammy and Academy Award winner Jule Styne and lyrics by Tony Award nominee and Grammy Award winner Bob Merrill, (comprising additional songs from Styne & Merrill). The original book by Isobel Lennart, from an original story by Miss Lennart, is revised by Tony Award winner Harvey Fierstein.
FUNNY GIRL features choreography by Ellenore Scott, tap choreography by Ayodele Casel, scenic design by Tony Award winner David Zinn, costume design by Tony Award winner Susan Hilferty, lighting design by Tony Award winner Kevin Adams, sound design by Tony Award winner Brian Ronan, hair & wig design by Campbell Young Associates.
Music direction and supervision by Emmy Award winner Michael Rafter, casting by Jim Carnahan, CSA and Jason Thinger, orchestrations by Chris Walker, dance, vocal and incidental music arrangements by Alan Williams, and additional arrangements by David Dabbon and Carmel Dean.
This bittersweet comedy is the story of the indomitable Fanny Brice, a girl from the Lower East Side who dreamed of a life on the stage. Everyone told her she’d never be a star, but then something funny happened—she became one of the most beloved performers in history, shining brighter than the brightest lights of Broadway.
Featuring some of the most iconic songs in theatre history including “Don’t Rain On My Parade,” “I’m the Greatest Star,” and “People,” Michael Mayer’s bold new production marks the first time FUNNY GIRL has returned to Broadway since its debut 58 years ago.
Tickets to FUNNY GIRL are now on sale through Sunday, May 28, 2023 at https://seatgeek.com/funny-girl-tickets. Prices start at $69.00.
Powered by Lucky Seat, a limited number of tickets will be available for every performance of FUNNY GIRL for $47.50 per ticket.
Digital lotteries will begin each Monday at 10AM ET and close the day prior to the performance at 10:30 AM ET. Winners will be notified at approximately 11 AM ET the day prior to the performance via email and SMS.
Once notified, winners will have a limited time to claim and pay for their ticket(s). Lottery entrants must be 18 years or older.
Tickets are non-transferable. All sales final. No exchange, no refunds. Ticket limits and prices are at the sole discretion of the show and are subject to change. For additional rules, and information on how to enter, visit”https://www.luckyseat.com/shows/funnygirl-newyork.
A limited number of standing room tickets are available at the box office on the day of the performance if it is sold out. Standing room tickets are first come, first serve.
Sonia Friedman, Scott Landis and David Babani together with Gemini Theatrical, Accidental Jacket and Sony Masterworks Broadway recently announced the digital release of FUNNY GIRL – New Broadway Cast Recording,which is now available wherever you stream music.
Produced by David Caddick and David Lai and featuring the classic score by Jule Styne (music) and Bob Merrill (lyrics), the physical CD is set for release on Friday, January 20, 2023 and available here.
The album is co-produced by Sonia Friedman, Scott Landis, David Babani, Michael Mayer, Brian Gillet, Huck Walton, Sean Keller and Marc Levine. The album is executive produced by Evan McGill and associate producers are Joanna Drowos, Abby Green and PickleStar Theatricals.
FUNNY GIRL is produced by Sonia Friedman Productions, Scott Landis, David Babani, Roy Furman, No Guarantees, Adam Blanshay Productions, Daryl Roth, Stephanie P. McClelland, Lang Entertainment Group, Playing Field, Gavin Kalin, Charles & Nicolas Talar, Fakston Productions, Sanford Robertson, Craig Balsam, Cue to Cue Productions, LenoffFedermanWolofsky Productions, Judith Ann Abrams / Peter May, Hunter Arnold, Creative Partners Productions, Elizabeth Armstrong, Jane Bergère, Jean Doumanian, Larry Magid, Rosalind Productions, Iris Smith, Kevin & Trudy Sullivan, Julie Boardman / Kate Cannova, Heni Koenigsberg / Michelle Riley, Mira Road Productions / Seaview, In Fine Company, Elie Landau, Brian Moreland, Henry R. Muñoz III & Kyle Ferari Muñoz, MaggioAbrams / Brian & Dayna Lee.
Follow FUNNY GIRL on Facebook, Twitter & Instagram @FunnyGirlBway. www.FunnyGirlOnBroadway.com
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Izzy Metz and Annie Jorgensen Celebrated National Cereal Day with Fruity Pebbles launch event at Black Tap
Izzy Metz and Annie Jorgensen Celebrated National Cereal Day, Cereal pop with Fruity Pebbles launch event at Black Tap
Last night at Black Tap Herald Square in NYC, Cereal Pop celebrated the launch of their new flavors timed to National Cereal Day.
Reality TV star Annie Jorgensen snacks on Cereal Pop with FRUITY PEBBLES® at Black Tap
Cereal Pop with FRUITY PEBBLES® cereal
Cereal Pop made with COCOA PEBBLES® cereal
Foodies, influencers and fans of the innovative popcorn brand came out to enjoy delicious custom CrazyShakes™ featuring the two new popcorn flavors from SNAX-Sational Brands.
Guests such as Izzy Metz and Annie Jorgensen indulged in the Cereal Pop Chocolate and Bam Bam CrazyShakes™; milkshakes covered in cereal pop made with FRUITY PEBBLES® and COCOA PEBBLES®. DJ REIGN spun pop hits and kept the party going. Cereal pop joins candy pop and cookie pop as the newest flavor addition to the premiere popcorn brand sold at Walmart and Sam’s Club nationwide.
Custom Cereal Pop Milkshakes on the menu:
Cereal Pop Chocolate CrazyShake™
1. A milkshake with Chocolate Shake base and Chocolate frosted rim covered in Cereal Pop COCOA PEBBLES®, topped with two chocolate brownies with whipped cream, COCOA PEBBLES® & delicious chocolate drizzle .
Cereal Pop Bam Bam CrazyShake™
2. Vanilla & Fruity Pebbles Shake base with Vanilla frosted rim covered with Cereal Pop FRUITY PEBBLES®, FRUITY PEBBLES® cereal rice krispy treat & strawberry pop tart & Laffy taffy. Topped with whipped cream, FRUITY PEBBLES® & a cherry on top.
