Rocco Delfino

NYers Need Caffeine: Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans

NYers Need Caffeine: Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans

Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.

Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.

Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.

“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”

Andy Fathollahi

CEO of SYSTM Foods

“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”

Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.

Flavors include:

Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.

Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.

Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.

Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.

The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.

Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.

For launch updates, please visit ChameleonCoffee.com.

About Chameleon Organic Coffee®
Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.

For more information, please visit ChameleonCoffee.com.

L’Artigiano Gelato from Italy Makes United States Debut at NYC’s Columbus Circle

L’Artigiano Gelato from Italy Makes United States Debut at NYC’s Columbus Circle

L’Artigiano, synonymous in Italy with creamy, flavorful gelato and a long history in the region of Umbria, is making its debut in the United States at   NYC’s Columbus Circle .

L’Artigiano Gelato

Officially launching across 12 retailers at over 400 locations in the New York City metro area, L’Artigiano is now available to purchase at D’Agostino, Kings Food Markets, Gristedes, Garden of Eden locations, and more with the ultimate goal of expanding to nationwide availability.

 

L’Artigiano Gelato Origin

L’Artigiano’s origin began in the picturesque town of Assisi in the Province of Perugia, by visionary Antonio whose dream of sharing gelato led him to develop a secret recipe making use of the region’s best ingredients. His story started­ humbly in 1927, with nothing but his recipe and a small cart before quickly transforming into a popular shop in Assisi that drew customers near and far hearing the near-legendary tales of Mastr’Antonio’s gelato.

With his secret recipe passed down within his family for generations, in 2012 the L’Artigiano brand was established by Antonio’s great-grandson Francesco Annaloro.

Today, L’Artigiano continues to expand Antonio’s dream beyond the rolling green hills of Umbria toward a global audience while keeping its artisan soul firmly rooted in Mastr’Antonio’s traditions.

The original recipe from Mastr’Antonio is the basis for the brand’s gelato products. Manufacturing still takes place in the town of Assisi, and each gelato crafted, whether classic or new, bears the enduring legacy of his profound passion and unwavering dedication.

Featuring premium raw ingredients predominantly sourced from Italy including locally procured fresh milk delivered to the factory daily and fresh fruit pulp, L’Artigiano’s devotion to the artistry of gelato shines in their traditional and innovative flavors. From Sicilian Pistachio to a vegan Mango as well as classics like vanilla, chocolate, and Chocotella (chocolate and hazelnut), the breadth of gelato available at launch provides the right sweet treat for occasions big and small.

“There’s no place better to introduce Americans

to the rich flavors and history of L’Artigiano than New York City,”

Francesco Annaloro

L’Artigiano founder

New York City’s own history is so entwined with Italian American heritage and, of course, cuisine, that bringing our gelato with its own deep connection to tradition here felt like the perfect first step into this new territory.”

To help cement their introduction with this bustling audience, L’Artigiano is joining forces with another Italian icon, Fiat, to launch a spectacular pop-up this spring and summer. L’Artigiano will be selling their gelato from a custom Fiat 500 in signature L’Artigiano colors, starting April 1st and running until June — perfect for enjoying as the weather turns warm and the desire for something cold and sweet returns. Consumers have the option to choose their favorite flavor as a scoop or cone. Flavors that will be served include Sicilian Pistachio, Mango, Vanilla, Cookies and Cream, Chocolate, Strawberry and Chocotella. Visitors can check out L’Artigiano’s pop-up at the Ground Floor of The Shops at Columbus Circle Monday through Saturday from 10:00 A.M. to 8:00 P.M and Sundays from 11:00 A.M. to 7:00 P.M.

Consumers can learn more and out find where they can purchase L’Artigiano at nearby retailers by checking out www.lartigianogelato.com/where-to-buy/.

L’Artigiano gelato

L’Artigiano gelato began in the town of Assisi in the Province of Perugia, Italy in 1927 by a man named Antonio. Mastr’Antonio’s secret recipe for rich and creamy gelato has been passed down for generations and is the foundation for the brand’s products today.

Since its beginnings as a humble cart ran by Mastr’Antonio, L’Artigiano has transformed over the years into a global brand, bringing its premium gelato, still made in Perugia today using ingredients sourced directly from Italy, to a continuously growing audience. L’Artigiano is available in flavors like Sicilian Pistachio, Chocolate, Vanilla, Mango, and more.

 The Shops at Columbus Circle

Developed by Related Companies, The Shops at Columbus Circle have served as the gateway to Central Park and Manhattan’s Upper West Side for more than 20 years.

This iconic lifestyle and cultural destination is home to some of New York City’s most beloved chef-driven dining destinations, including Per Se and Masa, both 3 Michelin-starred restaurants, as well as beloved concepts from Momofuku, Quality Branded and the award-winning Porter House Bar and Grill; an array of fashion and lifestyle retailers including the City’s only Williams-Sonoma; and public art icons “Adam and Eve” by renowned Artist Fernando Botero. The Shops are the heart of Deutsche Bank Center which includes the celebrated performing arts space Jazz at Lincoln Center; the five-star Mandarin Oriental Hotel; state-of-the-art commercial offices; luxury residences offering unparalleled views; and more.

For more information about The Shops at Columbus Circle, The Restaurant and Bar Collection and other special events please visit: https://www.theshopsatcolumbuscircle.com/

NYC this Passover: Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon

NYC this Passover: Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon

For Passover: Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon

Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon

Carmel Winery, the largest and leading winery in Israel is launching a new wine from the Signature series – Carmel Black Cabernet Sauvignon

Kosher for Passover & All Year Long

Israel’s Carmel Winery will launch the USA premier of new CARMEL BLACK, a Signature Luxury brand, February 2024, just in time for the Passover season.

Carmel Winery – the largest winery in Israel – adds the new vintage to its distinguished SIGNATURE series, a portfolio of luxury wines from the highest-quality producing vineyards known for its long tradition of winemaking knowledge and expertise.

The new wine joins the brand’s highly successful Carmel Mediterranean Vats ($30 SRP), Single Vineyard ($45 SRP), Carmel Mediterranean ($60 SRP), and Carmel flagship wine Limited Edition ($99 SRP).

Carmel Black, a sign of strength and elegance, is a mysterious marvel that exudes prestige and sophistication.

Inspired by its boundless depth and signature timelessness,  created Carmel Black, a new exclusive edition in the distinguished Carmel Signature series.

This full-bodied velvety wine epitomizes Carmel’s artistry and innovation and encapsulates the vast expertise and philosophy of Carmel Signature: to nurture and enhance the unique qualities of the grapes, extracting their best attributes and realize their full potential with love, care, and minimal interference.

Carmel Black Cabernet Sauvignon Galilee 2021 boasts a rich, dark crimson hue and delights the senses with aromas of ripe fruit, cassis, and hints of tomato leaf, complemented by subtle notes of warming spices.

This wine offers a full-bodied, silky texture, with flavors of luscious ripe red fruits that linger through a satisfying medium finish.

It has been meticulously aged for 14 months in French oak barrels within its wine cellars. Bottle aging potential: 5-7 years under suitable storage conditions.

Yiftah Peretz, Chief Winemaker of Carmel Winery, “Our new Carmel Black is meticulously aged for 14 months in French oak barrels. Grown in the Galilee, its climate provides comfortable temperatures which offer excellent conditions for nurturing and enhancing the unique qualities of the grape.

Etti Edri, Carmel’s Export Manager, “Israel is naturally the historical homeland of kosher wines, and we are excited to introduce our exclusive Carmel Black in the USA in time for Passover, when more than 40 percent of all kosher wine sales occur.”

Carmel BLACK Signature will be launched in the USA at the NJ Kosher Food & Wine Experience (KFWE), February 26, 2024. This important trade show regularly drives trends for Passover holiday wines and spirits, as well as year long forecasts. The trade event at the Meadowlands Hilton in Rutherford NJ is open to wine and spirits industry buyers, caterers, and restauranteurs.

Carmel BLACK Signature Cabernet Sauvignon 2021 Galilee (SRP:  $30) can be purchased at specialty wine stores and online sites.

CARMEL SIGNATURE is Carmel Winery’s most prestigious wine category. The wines are produced from grapes nurtured and selected with strict precision from Carmel’s top vineyards, with an emphasis on elegance and harmony between all the elements.

Hey NYC, Why does Wisconsin Already know the Big Winner on Superbowl Sunday?

Wisconsin Already knows the Big Winner on Superbowl Sunday

When the Big Game rolls around each February, Wisconsin Cheese knows that eyes are on both the TV and what’s on the table.

If you do the cheese math, Wisconsin crafts 600 types, styles, and varieties of cheese, which means there are 600 options for cheese A, 599 options for cheese B, and 598 options for cheese C. The total combinations equal 214 million cheeseboard options, and with 126 million households in the U.S., no two game day spreads need to be the same.

“With friends gathered around the TV and taste buds craving something extraordinary,

Wisconsin Cheese is here to elevate the game day experience

with artisan cheeses for a vast array of cheeseboard combinations,”

Suzanne Fanning

CMO of Wisconsin Cheese

Wisconsin crafts 50% of the nation’s specialty cheese, which means The State of Cheese has the award-winning cheeses to make every spread score points with fans of any team.”

Play your starting lineup: an award-winning cheeseboard that will win over every guest’s taste buds. Whether you want to keep it classic or try a creative new play with thrilling flavors, these cheese boards will enliven your snacking array:

Whichever team you’re cheering for this season, Wisconsin Cheese is always a winner during the big game. Find inspiration for future game day parties with another one of our cheese board recipes, like this Fiesta Cheese Board, this Wisconsin Cheese and Charcuterie Board, or another spread that suits your style from our selection of over 300 handcrafted recipes featuring Wisconsin Cheese.

Be sure to share your creations with us on Instagram and Facebook. For more information about award-winning Wisconsin Cheese and winning recipes, visit www.wisconsincheese.com.

Wisconsin Cheese

The tradition of cheesemaking excellence began more than 180 years ago before Wisconsin was recognized as a state. With 90% of the State’s cow’s milk being turned into cheese, Wisconsin’s 1,200 cheesemakers, many of whom are third- and fourth-generation, continue to pass on old-world traditions while adopting modern innovations in cheesemaking craftsmanship. Wisconsin has won more awards for its cheese than any other state or country.

For more information, visit WisconsinCheese.com.

Dairy Farmers of Wisconsin

Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin’s world-class dairy products.

Patchogue Theatre: An Evening with Alan Ruck and a Screening of ‘Ferris Bueller’s Day Off’ April 6 2024

Patchogue Theatre: An Evening with Alan Ruck and a Screening of ‘Ferris Bueller’s Day Off’ April 6 2024

1000 Stories Wines “Big, Bold Flavor” Pairs with your favorite dishes, check out Bourbon Barrel Aged Zinfandel

1000 Stories Wines “Big, Bold Flavor” Pairs with your favorite dishes, check out Bourbon Barrel Aged Zinfandel

At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.

1000 Stories Wines delivers Crowd-Pleasing Big, Bold taste with Bourbon Barrel Aged Zinfandel

In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.

Margaret Leonardi from 1000 Stories Wines

Margaret Leonardi from 1000 Stories Wines

Today we’re talking with Margaret Leonardi from 1000 Stories Wines.  The below conversation has been editing for length and clarity.  For the full, unedited version, check out our FlavRReport YouTube channel.

 

Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?

Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here.  We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.

My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.

How’s it going this year? Are the grapes looking good?

Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest.  Not noteworthy, but maybe a couple of weeks depending on the region, the variety.  It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done. 

The brand is called 1,000 Stories.  On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?

Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people.  So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together. 

 

You mentioned the word “explore”.  Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.

Margaret Leonardi: That’s a new partnership for this year.  The official non profit partner with Yellowstone, and their main focus is bison conservation.  With our label, our mascot is a bison.  The partnership promotes bison conservation, make sure their population is safe and healthy.

It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?

Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.  

Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak.  That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.

The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set. 

On the Zinfandel [label], we have our mascot the bison.  Another noteworthy thing with this is on the Zin, because it was our first.

Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers.  We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different. 

We’re filling finished Zinfandel in these barrels and then we taste each one.

Some can be really bourbon-y, really potent.  A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty. 

So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.

That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.

 

Bourbon barrel has become very popular.  How was that method chosen at your winery?

Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago. 

We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer. 

He had this idea. Bourbon and whiskey barrels were cheaper.

We bought some bourbon barrels and tried it.  We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage. 

I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.

Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.

Margaret Leonardi: The first original Zinfandel is our classic.  I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana.  It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.

We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel.  They’re also known for their Zin.

It’s blended with some Petite Syrah.  Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot.  Then we finish it in bourbon barrels and we can  use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.

The unique part of the Zinfandel itself is the blackberries.  It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme.  Toffee characteristics from the toastiness of the bourbon barrel itself. 

The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine.  We want them to be really integrated and just like a finish, not overwhelming or overpowering.

It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?

 

Margaret Leonardi: It’s not pretty straightforward. We wish.  The barrels coming from the distillers can vary.  They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood.  Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference. 

You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.

Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort.  When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.

Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half.  We work together.

Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?

Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted.  It’s nice when you make something that you really like to drink too.  The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence.  Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi. 

A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like.  It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.

I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas, 

The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.

It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.

 

Are you a foodie?  Can you please suggest some really delicious dishes that pair with these bottles?

Margaret Leonardi: That is a nice thing about our portfolio expanding,  because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats.  It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter.  Sporting events soccer games, Super Bowl, that kind of thing.

Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas.  It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.

You can explore it and then it transitions well with food, especially as it warms up a little.

Where we can find you follow and find that all this stuff both to buy as well as on social media

Margaret Leonardi: The brand as a whole is available through our website.  They’re also available at any grocery stores around the whole country.

For our social media, our Instagram is 1000 Stories Wines. We have a Facebook, a YouTube, and TikTok.  

 

Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails

Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails

Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!

Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar. 

Cheers to spirited sips and otherworldly adventures!

You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.

 

Monster Margarita Recipe

Serving: 1 cocktail

Ingredients

Twang-A-Rita Black Salt

2 ounces of tequila

1 ounce melon liqueur

1 ounce lime juice

½ ounce agave syrup

Honeydew melon

Blueberries

Preparation

  1. Rim your glass with Twang-A-Rita Black Salt
  2. Fill serving glass with ice
  3. In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
  4. To garnish, scoop small balls out of honeydew melon
  5. Place a blueberry in the center of each melon ball to resemble an eyeball
  6. Skewer the melon eyeballs onto a cocktail stick and enjoy!

To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.

Leslie Odom, Jr Returns to Broadway in Purlie Victorious

Leslie Odom, JR Returns to Broadway in Purlie Victorious: A Non-Confederate Romp Through the Cotton Patch.

The first Broadway revival of the American comedy Purlie Victorious: A Non-Confederate Romp Through the Cotton Patch by legendary Ossie Davis is now in performances and will officially open on Wednesday, September 27, 2023 at The Music Box Theatre (239 West 45th St.).

Leslie Odom, Jr Returns to Broadway in Purlie Victorious

Leslie Odom, Jr Returns to Broadway in Purlie Victorious

Tony & Grammy Award winner and Academy & Emmy Award nominee Leslie Odom, Jr. stars in the production as “Purlie Victorious Judson”, alongside Vanessa Bell Calloway (Dreamgirls) as “Idella Landy”

Billy Eugene Jones (Fat Ham) as “Gitlow Judson”, Noah Pyzik (Addy & Uno) as “Deputy”, Noah Robbins (To Kill a Mockingbird) as “Charlie Cotchipee”, Jay O. Sanders(Primary Trust) as “Ol’ Cap’n Cotchipee”

Heather Alicia Simms (Vanya and Sonia and Masha and Spike) as “Missy Judson”, Bill Timoney (Network) as “Sheriff” and Tony Award nominee Kara Young (Cost of Living, Clyde’s) as “Lutiebelle Gussie Mae Jenkins”.

The company also includes Melvin Abston (u/s Gitlow Judson), Willa Bost (u/s Missy Judson/Idella Landy), Brandi Porter (u/s Luttiebelle Gussie Mae Jenkins) and Donald Webber Jr. (u/s Purlie Victorious Judson). Direction is by Tony Award winner Kenny Leon (Topdog/Underdog, A Soldier’s Play, A Raisin in the Sun).

Tickets are now on sale to the public at Telecharge.com or 212-239-6200. For more info, visit www.purlievictorious.com

Leslie Odom, Jr. returns to Broadway for the first time since his Tony Award-winning performance in Hamilton.  Exuberant and outrageous, Purlie Victorious: A Non-Confederate Romp Through the Cotton Patch is the joyous comedy that finds inspiration and laughs in the story of a man with a mission.

Alive with love and hope, this timeless story by American Playwright laureate Ossie Davis is directed by Tony Award winner Kenny Leon (A Raisin in the Sun, Fences, Topdog/Underdog).  Have an evening in the theatre that will lift you up and “won’t let you wipe that grin off your face.” — The New York Times

Purlie Victorious is produced by: Jeffrey Richards, Hunter Arnold, Leslie Odom Jr., Louise Gund, Bob Boyett, Willette and Manny Klausner, Salman Moudy Al-Rashid, Creative Partners Productions, Glenn Davis, Irene Gandy, Kayla Greenspan, Mark and David Golub Productions, Ken Greiner, John Gore Organization, Patrick W. Jones, Kenny Leon, Van Kaplan, Nicolette Robinson, National Black Theatre, Alan Alda, Nnamdi Asomugha, LaTanya Richardson Jackson, Samuel L. Jackson, Phylicia Rashad, Kerry Washington.

Tickets are on sale at Telecharge.com, 212-239-6200 or in person at The Music Theatre box office, which is now open Monday through Saturday from 10 am – 6 pm. For more info, visit www.purlievictorious.com.

www.purlievictorious.com

Follow Purlie Victorious on social media @purliebway

Guitar Legend Al Di Meola at NY’s Patchogue Theatre on Friday, October 27

Patchogue Theatre for the Performing Arts announces Al Di Meola on Friday, October 27 at 8pm.
Tickets, on sale Friday, August 11, are $49-$79 including fees and can be purchased in person at 71 East Main Street in Patchogue, by phone at 631-207-1313, or online at: https://ci.ovationtix.com/34780/production/1175598?performanceId=11342539
World-renowned guitar hero Al Di Meola is a living legend celebrated for pioneering a unique style of impeccable guitar technique combined with a sophisticated global musical language that’s captured the hearts of audiences across the world.
A Grammy Award-winner, he’s garnered three gold albums while selling more than six million albums in worldwide sales.
His collaborations with artists such as Paul Simon, Phil Collins, Stevie Wonder, Jimmy Page, Santana, Steve Winwood, Herbie Hancock, Frank Zappa, Luciano Pavarotti, and others have elevated Al Di Meola to become a household name.
Traversing divinely across multiple genres including flamenco, Latin, fusion, jazz, rock, and world music, Al Di Meola is a vivacious tour de force always redefining the boundaries of what’s possible on a six-stringed instrument.
Al Di Meola welcomes a new decade with an homage to the Beatles, entitled Across The Universe. Al Di Meola’s exquisite mastery of the fretboard is equal only to his appreciation of the Beatles’ legacy that has inspired generations of both musicians and music fans with their famed recording catalog.
A retrospective of Al Di Meola’s nearly 50-year acclaimed career expressed through his virtuosic arrangements of 14 Beatles songs, Across The Universe journeys alongside one of America’s foremost guitarists as he revisits classic hits and more obscure tunes written by the ingenious Fab Four who have helped define the man he is today.
Adding to his lauded recording collection of more than 30 solo albums and numerous acclaimed collaborations, Across The Universe showcases Al Di Meola’s fascination with complex rhythmic syncopation combined with provocative lyrical melodies and intricate harmonies. Beatles fans, guitar-heads, and music lovers alike can expect the unexpected upon venturing into the live show put forth by Al Di Meola.
Presented in conjunction with The Bowery Presents
Box Office Hours
Wednesday – Sunday from 12-6pm and later on show nights.
(631) 207-1313 | 71 East Main Street, Patchogue NY 11772
Tickets can always be purchased online at PatchogueTheatre.org
For a complete listing of shows visit PatchogueTheatre.org.

Rosie O’Grady’s, Manhattan’s famed pub and steakhouse, will close July 1

Rosie O’Grady’s, Manhattan’s famed pub and steakhouse, will close July 1

 

Rosie O’Grady’s, a popular Midtown Manhattan Irish bar and steakhouse for more than 40 years, will be closing its doors for good in early July 2023.

Located on the corner of West 52nd Street and Seventh Avenue, the restaurant / event space will permanently shut down on Saturday, July 1, according to Owner Mike Carty, who posted a message on the restaurant’s website.

 

“It is with a mixture of emotions that we announce the closure of our cherished location…after more than 40 wonderful years,”

– carty

who immigrated from Ireland in the early 1960s. 

 

“We want to express our deepest gratitude to all who supported Rosie O’Grady’s Steakhouse and our event space…and would so enjoy seeing you for one last pint.”

 

Carty’s message, however, made clear that he plans to re-open the establishment elsewhere.

 

“Amidst the bittersweet goodbye, we want to convey our unwavering commitment to relocating our restaurant and event space to a nearby location,” Carty wrote. 

 

“Rest assured, our new venue will capture the essence and sprit you have come to love.”

 

The restaurant and the building’s landlord, SL Green, continues to be involved in a rent dispute that went to arbitration, according to the Irish Voice newspaper that was first to report that the establishment will be closing. An arbitration panel ruled in SL Green’s favor.

 

Many jobs will be lost with this closure, as more than 90 employees will be let go. 

Carty was not immediately available for commen

Scroll to top