KosherPalooza 2023 Delivers Big on Flavor, Family and Foodie Fun.
Nearly 4,000 foodies filled New Jersey’s Meadowlands Expo Center June 28, for flavor discoveries, tasting the best kosher foods, wines, spirits, desserts from around the world.
In addition to incredible food, the full-day extravaganza was packed with events. Crowds formed to watch cooking competitions, learn from mixology demonstrations, wine tasting classes. People who love discovering flavors learning from Kosher experts.
But that’s not it!
Fans of Kosher influencers and authors, Chanie Apfelbaum and Dani Klein, got meet and greets, autographs and selfies; learn food and drinks tricks in-person.
A yummy experience for sure!
![Trade panel discussions with industry experts like Gabe Geller at Kosher Palooza](https://nyc.flavrreport.com/wp-content/uploads/2023/07/Screenshot-2023-07-05-at-2.05.45-PM-300x163.png)
Trade panel discussions with industry experts like Gabe Geller at Kosher Palooza
Trade panel discussions with industry experts like Gabe Geller. After the spirited conversation, lines formed to hobnob with some of the top kosher creatives from across globe.
More than 100 booths including…
The Cheese Guy, Prairie St. Prime, Jacks Gourmet, Holy Wagyu Meats, Kosher Valet, Bethel Creamery, Royal Wine Corp., Pizza Biza, Bread and Batter, The Nuttery, Pelleh and so much more.
There were big crowds around most of the food tables. The good news is, they moved fast. At even the most crowded spot, the wait was less than 90 seconds.
![Brent Delman, a.k.a. "The Cheese Guy", serves up flavorful, kosher treats at Kosher Palooza](https://nyc.flavrreport.com/wp-content/uploads/2023/07/image1-2.jpeg)
Brent Delman, a.k.a. “The Cheese Guy”, serves up flavorful, kosher treats at Kosher Palooza
The Cheese Guy
Brent Delman, a.k.a. “The Cheese Guy,” your cheesemonger, producer and purveyor of rich, flavorful small-batch cheeses that are also kosher, vegetarian and 100% free of artificial preservatives or flavorings.
As they explain, while most specialty and many commercial brands are made with animal rennet and other animal enzymes, you can count on The Cheese Guy to use only plant-based or microbial non-animal enzymes.
Learn more at www.thecheeseguy.com
![Sharing nature-inspired granola is Granola Chik's passion at Kosher Palooza](https://nyc.flavrreport.com/wp-content/uploads/2023/07/IMG_3986.jpg)
Sharing nature-inspired granola is Granola Chik’s passion at Kosher Palooza
Granola Chik
Sharing nature-inspired granola is her passion. They are committed to making wholesome granola with premium ingredients, in small, hand-made batches to ensure its freshness. Try their new Granola Chik Bark!
Find more at www.granolachik.com
Royal Wine Corp
Royal Wine strives to be the premier manufacturer, importer and distributor of specialty wines, spirits and liqueurs from around the world. Their commitment to perfection and family tradition spans over eight generations.
Find more at: RoyalWine.com
Eden Wok
25 years in business as a fast-paced Kosher restaurant, we’ve perfected a menu of over 60 Chinese dishes and 100 sushi items.
Find more at: EdenWok.com
“We wanted this site to be about people having a positive kosher experience…
Shlomo Klein
co-publisher Fleishigs Magazine, Kosher Palooza event host
…to come and have fun, walk around taste foods, enjoy great entertainment around food and enjoy and we did just that.
The vibe was electric all day and everyone just had a great time – consumers, vendors and everyone in between.”
“At Fleishigs we are all about making kosher fun and exciting
this show was the next step actually bringing fleishigs to the people
and we are so happy with the way the show turned out and the overwhelming positive response,”
Shifra Klein
Editor in Chief,
FLEISHIGS Magazine.
More than just the authority on kosher cooking, Fleishigs Magazine
More than just the authority on kosher cooking, Fleishigs Magazine serves up kosher like never before. Each of its eleven annual issues is a jewel box of triple-tested recipes, entertaining tips, food trends, Shabbat and holiday entertaining guides, in-depth chef spotlights, luxe travel features and more.
A feast for the eyes dedicated to the best modern cuisine, Fleishigs takes kosher to unexpected heights to reach and inspire the discerning chef, the food obsessed and budding gourmand in us all.
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Jérôme Peschard Leads Vietnam Art Renaissance, Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
![](https://dailyovation.com/wp-content/uploads/2024/06/From-Left-Betty-Qiffe-Pallard-Consul-General-Daniel-Stork-of-the-Netherlands-to-Vietnam-Nykky-Do-and-Milena-Padula-Spouse-of-Consul-General-of-Italy-to-Vietnam-1024x684.jpg)
From Left- Betty Qiffe Pallard, Consul General Daniël Stork of the Netherlands to Vietnam, Nykky Do and Milena Padula- Spouse of Consul General of Italy to Vietnam / photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-1-scaled-e1719530418374-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
![French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry](https://dailyovation.com/wp-content/uploads/2024/06/French-Pop-Artist-Jerome-Peschard-Portrait-2-683x1024.jpg)
French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
![](https://dailyovation.com/wp-content/uploads/2024/06/group-1024x684.jpg)
From Left- Tracie May, Milena Padula- Wife of Consul General of Italy to Vietnam, Sofitel Saigon Plaza Hotel Manager Alistair Minty, Lindsay Nutley, Consul General of Australia to Vietnam Sarah Hooper, Simon Pugh and Michael Hooper // photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-4-scaled-e1719530504956-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-2-scaled-e1719530437404-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
![](https://dailyovation.com/wp-content/uploads/2024/06/Saigon_03-970x1024.png)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Join Us MidTown NYC for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Join Us for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
![New York Wine Studio's Alan Tardi](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-6.13.37 AM-898x1024.png)
New York Wine Studio’s Alan Tardi
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel.
MC Petey Majik hosted the 2-day Vietnam Cocktail Festival 2024 June 14-15 celebrating with flavor, masterclasses, magic, competition. Tracie May captured it all.
Photos courtesy of Nick Middleton @glam.foodbev
![Tracie May at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/Dancing-with-DJ-1024x1024.jpeg)
Tracie May at Vietnam Cocktail Festival 2024
A spectacular 2-day summer celebration, welcomed over 1000 cocktail enthusiasts and connoisseurs alike to the iconic Sheraton Saigon Grand Opera Hotel.
The vibrant cocktail carnival featured a dazzling array of over 130 cocktails from 36 premium global spirits, liqueurs and mixer brands.
![Fernet Branca poured at event](https://dailyovation.com/wp-content/uploads/2024/06/Fernet-Branca-684x1024.jpeg)
Fernet Branca poured at Vietnam Cocktail Festival 2024
A gathering of Vietnam’s top mixologists, innovative concoctions were expertly mixed by a combination of the country’s most respected bartenders and up-and-coming talents.
Cocktail Carnival part of Vietnam Cocktail Festival 2024
At the heart of the festival was a showcase of Vietnam’s craftsmanship and creativity, where seasoned mixologists flexed their skills to craft tantalizing libations.
![The Botanist at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/The-Botanist-684x1024.jpeg)
The Botanist at Vietnam Cocktail Festival 2024
From classic cocktails with a Vietnamese twist to avant-garde creations pushing the boundaries of flavor, each drink was a testament to the artistry and innovation within Vietnam’s ever-growing cocktail scene.
For guests inspired to continue the cocktail adventure at home, Mercantile Vietnam provided the option for attendees to purchase a bottle of their favorite brand from the event and have it shipped directly to their door.
Entertainment Extravaganza
The event’s charismatic MC Petey Majik led the carnival atmosphere and captivated the audience with a spellbinding magic show accompanied by igniting cocktail flaring performances from the talented Chương and Phước.
![Tracie May with Clase Azul at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/ClaseAzul-678x1024.png)
Tracie May with Clase Azul at Vietnam Cocktail Festival 2024
On Friday, the stage was taken over with a charismatic live performance from Vietnam’s premier DJ and saxophone duo Omar and Pierre. The party continued Saturday with the contagious energy of DJ PIA.
Interactive Masterclasses and Exclusive Tasting Room
For spirits connoisseurs the festival also offered a wealth of knowledge with 4 optional interactive masterclasses hosted per day, where industry experts from Lady Triệu, Bruichladdich, Jose Cuervo, Highland Park and Lý Gia Viên shared their craft and insights with eager participants.
![Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin](https://dailyovation.com/wp-content/uploads/2024/06/Tracie-May-with-Michelin-Star-ChefOwner-of-Anan-Saigon-Peter-Cuong-Franklin-677x1024.png)
Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin
Luxury spirits aficionados could enhance their experience further and purchase tickets to enter the event’s Exclusive Room, featuring personalized tastings from 8 of the world’s super and ultra-premium brands, with a combined retail price of over 600 Million VND.
Competitive Spirit
One of the highlights of the festival was the highly anticipated Best Cocktail, Best Bartender and Best Brand Competitions with guests encouraged to vote for their favorites.
Bartenders from across the country battled it out for top honors.
With precision, flair, and a dash of showmanship, contestants dazzled spectators with their signature creations, showcasing the ingenuity and talent within Vietnam’s cocktail community.
![Shanky’s Whip at Vietnam Cocktail 2024](https://dailyovation.com/wp-content/uploads/2024/06/Shankys-Whip-1024x684.jpeg)
Shanky’s Whip at Vietnam Cocktail 2024
On Saturday 15th June, the 2024 winners were announced: Mai Thanh Phong’s “Banh Mi Saigon” cocktail, made with Matusalem Rum, won Best Cocktail.
Nguyen Tuan Cuong, who works at Yugen Bar and is sponsored by Shanky’s Whip, was named Best Bartender. Also, Jägermeister was awarded Best Brand of the event.
Cultural Fusion
Beyond the cocktails themselves, the festival served as a social celebration of cultural fusion, from modern Vietnamese influences to global trends, the event highlighted the diverse tapestry of brands and the pioneering people shaping the country’s dynamic cocktail scene.
Vietnam’s Cocktail Revolution
As the final glasses were raised and the last drops were savored, the Vietnam Cocktail Festival 2024 left an indelible mark on the hearts and palates of all those who attended. With its vibrant energy, innovative spirit, and unwavering passion for mixology, the festival has undoubtedly cemented its place as a must-attend event on the global cocktail calendar, promising even more excitement and inspiration in the years to come.
Cheers to the next chapter of Vietnam’s cultural cocktail revolution!
Awards were announced on Saturday, June 15th, at 8 PM
Best Cocktail of the Event 2024
- Cocktail Name: Bánh Mì Sài Gòn
- Bartender Name: Mai Thanh Phong
- Brand Name: Matusalem Rum
- Bar Name: Madam Kew Bar
Best Bartender of the Event 2024
- Bartender’s Name: Nguyen Tuan Cuong
- Brand Name: Shanky’s Whip
- Bar Name: Yugen Bar
Best Brand of the Event 2024
- Brand Name: Jägermeister
Participating Brands:
- Large Exhibitors: Lady Triệu, Jose Cuervo, Cointreau
- Medium Exhibitors: Bushmills, Naked Malt, Kaibutsu, 1800, Campari, RCR Crystalleria Italiana.
- Small Exhibitors: Kurayoshi Matsui, Duncan taylor, Lark Distillery, Hangar 1 Vodka, Maestro Dobel, Bruichladdich Distillery Company, Passoa, The Botanist, No3 London Dry Gin, Dictador The Arthouse Spirit Brand, Colombian Gin, Stranger & Sons Gin, Fernet Branca, Espolon Tequila, Michter’s, Shanky’s Whip, Gran Centenario Tequila, Jägermeister, The Kyoto, Drumshanbo Gunpowder Irish Gin, Matusalem, Brookies Byron Gin, Ly Gia Vien, Torani, Fentimans, Mercantile.
Participating Bars (in collaboration with brands):
- Kraken x The Dot Bar
- Sexton x Dram Bar
- Wild Turkey x Lost Birds Bar
- Glenrothes x Firkin Bar
Master Classes: Lady Trieu, Bruichladich, Jose Cuervo, Ly Gia Vien, Highland Park
Photos courtesy of Nick Middleton @glam.foodbev
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Healthy, Sustainable (and Flavorful) Meals are a priority for my family – I tried Safe Catch Tuna – Food Review
Looking for Health, Honesty and Flavor in your Tuna? I tried Safe Catch and caught some Vibes.
I used to love tuna. I like the briney taste and who doesn’t love the health experts. Call it a fantasy, but I thought my skin looked better as a result too.
But then I felt lied to by the whole industry. Dyed? Faked? Poisonous? Really horrible conditions? I avoided tuna for years.
Is Tuna healthy? What’s the worst kind? Farm-raised? How do you *really* know if it’s farm-raised or not?
Needless to say, there’s a lot of mis-information out there. Which is why transparency is good. Knowledge is good. And then, once you get the full story, does it actually taste good. Do I want to eat it? Does my family want to eat it? What’s the best way to cook it or prepare it?
It’s a lot of questions for what should be a simple product.
Safe Catch is trying to solve a lot of these problems.
So I was excited to receive a Safe Catch package. I feel like they read my mind, because they share (over-share) a ton of info. And I loved browsing through all of it.
So let’s talk about Safe Catch, how healthy they are, how tasty it is and what I really think.
How is Safe Catch’s Tuna is Caught
Their tuna is traceable from catch to can and they reveal they only buy from captains whose fish come from managed and sustainable tuna stocks as part of their Sustainability Policy and Socially Responsible Sourcing Policy.
How They Test Their Tuna
They use proprietary technology to test every single fish for its mercury content. If it doesn’t meet their purity standards we don’t buy.
(They stress it still might be a good tuna, it’s just not ‘good enough’ for Safe Catch.)
How it’s Packaged
Safe Catch explains other canned tunas lose flavor and Omega 3 healthy fats from machine processing. Instead, Safe Catch hand packs pure, raw tuna steaks to retain maximum nutrients and then slow cook them to perfection.
Other canned tuna companies precook their tuna and use additives and fillers to artificially enhance their fish. Safe Catch doesn’t add anything, except salt where it’s been noted.
I found Safe Catch’s Recipes section pretty cool.
I’m a foodie. My family are different levels of foodies. But if I make it a game (we call cooking ‘games’) then everyone will at least have a bite. After one bite, you get a very, very honest response immediately. But it’s also been a great way to add (or disguise) flavors for anyone how may night life “fishiness” as much
What are Safe Catch’s current Tuna products
Elite Wild Tuna
Wild Pacific Pink Salmon
Wild Pacific Pink Salmon, No Salt Added
Elite Wild Tuna, Chili Lime
Elite Wild Tuna, Citrus Pepper
Elite Wild Tuna, Garlic Herb
Wild Ahi, Yellowfin Tuna
Wild Ahi, Yellowfin Tuna in Extra Virgin Olive Oil
Wild Ahi, Yellowfin Tuna in Avocado Oil
Wild Albacore Tuna
Wild Albacore Tuna, no salt added
Wild Pacific Pink Salmon, Citrus Dill
Wild Pacific Pink Salmon, Italian Herb
Wild Pacific Pink Salmon, Rosemary Dijon
Sardines in Water, Skinless and Boneless
Sardines in Extra Virgin Olive Oil, Skinless and Boneless
Wild Mackerel in Olive Oil, Skinless and Boneless
Do I recommend Safe Catch?
Yes. You have to admit, they’re going above and beyond with transparency, safety and health. That’s what we need more of.
How does Safe Catch Tuna taste?
I loved it. Their taste is even a little subtle if you appreciate fresh seafood brine. Try their recipes and you might even convert the pickiest eaters in your family.
Visit Safe Catch’s website here.
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NYC, Bungalow 8 is back! (for one night Apr 29) Gucci Hosts Pop-Up of Iconic New York Nightclub Ahead of Met Gala
NYC: Bungalow 8 is back for one night: Gucci Hosts Pop-Up of Iconic New York Nightclub Ahead of The Met Gala.
Bungalow 8 is back – for one night only.
Gucci will host a Bungalow pop-up in New York City on April 29, just two nights before the Met Gala.
The official invite reads: “Amy Sacco & Gucci invite you to Bungalow Gucci.” Idris Elba will DJ the late-night event.
Amy Sacco opened the original Bungalow 8 in Chelsea in 2001. The small venue located at 515 W. 27th St. became the hottest nightclub in the early and mid 2000s, attracting nightly A-Listers, such as: George Clooney, Nicole Kidman, Sean Penn, Paris Hilton, Nicole Richie, Colin Farrell, Naomi Campbell and every other supermodel, Demi Moore, Ashton Kutcher, Matthew McConaughey, Sandra Bullock, Tom Cruise, Katie Holmes, Justin Timberlake, John Mayer, Sean “Diddy” Combs and Heidi Klum.
Even former President Bill Clinton hosted a fundraiser for his presidential library at the club in 2003.
The venue closed in 2009.
VIP guests were given keys to gain entrance along with the invite.
Although tiny in size, compared to the city’s other large dance clubs, Bungalow 8 was the Studio 54 of its time. Since closing, Sacco has hosted pop-ups during the Venice Film Festival, Sundance Film Festival and the Cannes Film Festival.
The Gucci party is taking place several blocks south of the club’s original location.
The Met Gala is on May 1 at the Metropolitan Museum of Art with co-chairs Michaela Coel, Penélope Cruz, Roger Federer, Dua Lipa and Anna Wintour.
The theme is “Karl Lagerfeld: A Line of Beauty.”
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Taste the Secret to Oregon Wine with Winemaker Aaron Lieberman from Iris Vineyards
Taste the Secret to Oregon Wine with Winemaker Aaron Lieberman from Iris Vineyards.
Sure, Oregon Wine is world-famous for its Pinot Noir. And rightly so, as the area produces incredible expressions of the varietal. But that’s not all they can do.
Award-winning winemaker Aaron Lieberman wants the world to taste and discover all of the incredible wines from the area including Iris Vineyards’s new Pinot Gris which has won acclaim several years in a row.
Today, Winemaker Aaron Lieberman from Iris Vineyards sits down over zoom to talk about his inspirations, his favorite wines, food pairings and what’s next for Oregon Wine.
The conversation has been edited for length and clarity. Find the whole conversation on our YouTube channel.
There’s so much to go over with you because you’re in a great area of Oregon.
Last year we had the privilege of covering the 2022 McMinnville Wine Classic, your Pinot Gris won Best in Show and Best White varietal.
According to press announcements it’s the first time ever for a Pinot Gris. What was it about that bottle and that year that brought you so much acclaim?
The vintage we won that on was the 2020, and I think our Pinot Gris is fairly consistent. So I actually personally felt that the 2021 vintage was better than the 2020. What I think is going on there is that in our growing area Southwest of Eugene we have our vineyard in what’s called the Lorane Valley. We’re a relatively high elevation vineyard compared to the rest of the Willamette Valley. We get a lot more hang time on our Pinot Gris, which allows more flavor development and preservation of acidity, as well as slower and lower accumulation of sugar.
So we ended up with a higher acid, lower alcohol wine that’s very expressive in terms of fruit flavors.
I wanna let our audience know a little bit about your background and what brought you to where you are today. Your education in soil and winemaking, but I hope you’ll touch on your Peace Corps time, and your work in Guatemala with soil education.
As I was finishing up my Bachelor’s Degree at Oregon State University, I became involved with a couple of different grad students, helping them with their research projects, basically. At the beginning of my junior year [I had already] switched my major from Pre-Vet to Crop and Soil Science.
So the projects I was working on with these grad students involved soil research. One of these grad students had been in the Peace Corps and talked about it frequently and also had a professor who had been in the Peace Corps. They both inspired me to look into it and do it.
I ended up going to Guatemala. The project I worked on was called Corn and Bean Seed Improvement and Post Harvest Management. We were trying to counteract the invasion of commercial corn seed into Guatemala and Latin America. It’s replacing the land raise varietals or the traditional varietals of corn. We were working with those traditional varietals to improve their performance in the field by selecting the plants that were growing well and were the most disease resistant.
The program started four years before I got to Guatemala, so I was the third volunteer and we were really showing some really good results.
Something I love about winemaking is such a mix of science and magic, or science and artistry. And it sounds like science is very strong with your background and the magic that you bring to the bottle.
Yes, I would agree with that.
So let’s switch back from Guatemala. You’ve got some great soil types. Let’s talk about how you use the soils in your region to bring such delicious flavor, characteristics and aromas.
In our vineyard, we do have some Jory soils, and I think most people who know about the Willamette Valley know that Jory is the preferred soil in the region particularly for Pinot Noir.
Our vineyard is dominated by Bellpine soil. Bellpine is kind of an analog of Jory, but it’s formed in sedimentary rock rather than basaltic rock or volcanic rock. So there’s some significant differences in the chemical makeup of the soil that contributes to the flavor difference in our Pinot Gris compared to some others.
The last time I visited, what I heard overwhelmingly from the winemakers is you have to be okay with inconsistency year after year.
I want my wines to represent the area that they’re from and the varietal from which they’re made and different weather during each growing season as part of that representation.
So based on the weather and the level of ripeness of the fruit and what we’re tasting in the grapes before we bring them in, we will make some adjustments to how we do the vinification to try to push it in one direction or another, to be at least somewhat consistent.
Let’s talk about the wines themselves.
Let’s start with the Pinot Gris. The comment I hear the most is white peach. That’s new. I usually hear pear, red apple peel, quite a bit of citrus.
Commonly I get stone fruit comments on our Chardonnay. Whether it’s our still Chardonnay or our Blanc de Blanc.
Then there’s the Brut Rose, the Pinot Noir 2021, the House Red Blend. A lot of people will remember 2020 and how that vintage went for us. I refer to that year as the worst year of my life.
Let’s talk a little bit about what made it such a bad year.
We had beautiful weather during bloom. I started to feel like it was going to be a really great vintage. We’re seeing a really modest crop load and smallish berries, which leads to more fruit forward. Right around Labor Day, the major fires started. Smoke came into the valley for about two weeks which was extremely disheartening.
In the Willamette Valley that was really our first experience with that level of damage to the fruit. So a lot of people were scrambling, worried, and ultimately didn’t produce Pinot Noir in 2020.
We made less than we had planned. We applied some techniques to mitigate the smoke effect.
Can we talk about what you did to mitigate?
Well, there are two things that helped the most. One, we sent some grapes to California to go through a process called flash. It’s a kind of thermovinification method where the must is heated to 80 degrees celsius and then pumped into a vacuum chamber that boils at a much lower temperature. The water and the skins of the grapes “flashes” to steam in the the vacuum chamber. That steam carries away a lot of bad things. Those things are responsible for the bulk of the smoke effect that you might find in a wine.
Then following vintage and some aging, we did some reverse osmosis to remove the smoke effect from the rest of our wine.
At the tail end of vintage, I had surgery for appendicitis. As I was about recovered from that, I got covid right at the end of 2020.
Fortunately ’21 and ’22 were very similar to 2020 and how the vintage started and ended up, we had some really beautiful fruit and beautiful wines. I’m really excited about ’22 based on what we have in barrel right now.
Some people approach wine from a food and wine pairing point of view. I’m not sure if you are a chef or a home cook, but do you have any suggestions for great food pairings for some of your bottles?
I think with our Pinot Gris, I really enjoy seafood.
It’s really good with salad. Brut Rose, I always say if you’re making a dinner and you’re not quite sure what wine to serve with your dinners sparkling wine is always a a crowd pleaser. It’ll go with dishes from salad to steak or pizza. The acidity of sparkling wines makes them really versatile in any kind of food. Fatty foods in particular pair well with more acidic wines, kind of a palette cleansing.
For our Pinot Noir, traditional pairings like salmon and chicken.
When you’re going through a year, from growth to harvest, what are the traits or elements that get you excited saying it’s gonna be a good year?
Last spring we had a couple of fairly severe frosts after bud break and it was an interesting year because of that. We ended up, to everyone’s surprise, with a vintage that was quite nice and yields that were not really affected by the frost. The vines bounced back with their secondary and tertiary buds set fruit, set a really good crop. We got a nice batch of wine out of it.
If we get into harvest in the rainy season, sometimes your hand is forced and the grapes start to get ripe, the skin softens an they become more susceptible to botrytis and other bad things that you don’t want.
But ’22 was nice. We weren’t really forced right up until the end. Around October 20, we had the first big rainstorm come in. 20% of our fruit still hanging. We brought most of it in before that big rain.
But I think we had really good ripeness even at that point.
You’ve been doing in-person and zoom wine tastings, do you have a favorite part of that wine tasting process?
My favorite part, without a doubt, is just when I see somebody tasting my wine and the look on their face shows me that they’re really enjoying it. That’s a big reason why I’m in this industry, what we do makes people happy.
Do you have a certain memory of including either your wine or someone else’s wine in a great celebration?
Several memories. My father and I had a wine business of our own from 2002 to 2015. [A few years in] we had a celebration at a steakhouse in Portland. I ordered a Puligny Montrachet off the menu. I still remember that wine quite vividly and how impressive it was. That changed my mind about chardonnay in some ways.
In Oregon, there’s a lot more chardonnay coming out of the Willamette Valley now is a good thing, but it’s still been an uphill battle for producers to get that chardonnay wine passed the gatekeepers, the distributors.
You go to a distributor and they’re like, “Everybody drinks California Chardonnay or white burgundy. They don’t know about Oregon Chardonnay. And when you say Willamette Valley, everybody thinks Pinot Noir, which is great. But we’ve kind of pigeonholed ourselves with that. There are a lot of other nice things that can come out of this valley like Pinot Gris and Chardonnay. So we have some work to do on the marketing and publicity to let people know.
Any lessons your winemaking team has learned this past vintage that you can share?
I think that happens every year. Let’s not assume that I know everything because I learn stuff every year as well.
One of the things that I really stress with people who are working for me during harvest, is the importance of fermentation temperature.
It’s with white wine, with aromatic whites in particular. You really have to keep the temperature under control. Yeast likes to get hot and ferment fast, so you have to keep those ferments cool, whatever the method is if you’re in stainless with jacketed tanks or if you’re in barrel and you’re taking the barrels outside at night or wetting them down to keep the temperature down. It’s super, super important.
With the white wines, you get a temperature or a fermentation that’s too hot and you end up with a wine that’s like generic white wine. It doesn’t have varietal character left in it, that’s something I stress a lot.
Then when you talk about red wines, the style of red wine that you’re making is so dependent on a lot of things, but temperature is a big thing. So if you do a cool ferment on a red wine, you’re going to have a red wine that’s fruit forward and aromatic, but it’s not going to be very extracted. It’s not gonna have a big tannic backbone to it. In that way it would be out of balance.
Like with our Willamette Valley Pinot Noir, we do a couple of different fermentation methods that end up having different peak fermentation temperatures and then we blend them together to get a wine that is crowd pleasing, easy balanced. So one of my big things is temperature.
Are there any topics in winemaking that you wish got more attention?
The fact that I don’t do this alone. If I didn’t have a team behind me doing the right thing and supporting production in the winery, starting with our vineyard and our vineyard manager, who is amazing, grows amazing fruit, all the way through to the marketing team selling the wine or promoting the wine and the sales team selling the wine. I think it’s really important for people to understand that it’s really a team effort. I’m the winemaker, I get the publicity, I get the recognition but there’s no way I could do it by myself.
I’m sure you talk to young winemakers all the time. Is there one huge piece of advice you would give a young winemaker from all your experience?
A big thing would be, and I’ve made this mistake when I was a young winemaker, if you’re about to do something to a wine and you think you know what you’re doing, but you’ve never done it before, make a phone call.
Ask another winemaker that maybe has had the experience and has done that. You’ve got a 5,000 gallon tank of wine and you’re gonna do some kind of adjustment that you’ve never done before. Get some information first.
Building network, building community, reaching out to those with either more experience or more diverse experience.
Yes. And in most wine regions, it is a community and people are happy to share their information to help the next guy out. Because ultimately, if we’re all making really good wine in the Willamette Valley, that enhances our reputation as a region. So I think it would be a big mistake for us not to share information.
Let’s talk about where people can find more information.
On Iris Vineyards website and social media. Our website is IrisVineyards.com and our handle on every social site is @IrisVineyards.
So thank you again for your time, and it was, it was great to have this conversation.
Thank you, Joe. I really appreciate your time.
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