Century-Old Tunnel at Niagara Falls Opens, Offering Visitors Never-Before-Seen View
In 1905, the first hydroelectric power plant opened on the Canadian site of the Niagara River. Origingally it provided Canadians a way to harness and create electricity, or hydroelectricity. Now, it offers visitors a unique interactive experience.
A national landmark in Canada has opened a 100-year-old tunnel for visitors to explore.
“It led to the industrialization of South Ontario, western New York.
And today, we have adapted it for use, this industrial heritage site,
so the attraction of the generator hall floor,”
Niagara Parks CEO David Adamas said.
Canada’s Niagara Power Company offers visitors a unique interactive experience where they can learn the history and it provides visitors with never-before-seen views of the Falls.
Related:
NYC’s Times Square is about to undergo a massive update.
“This is a 2,200-foot-long tunnel,
so the guest will take a glass-enclosed elevator down 180-feet,
down to the bottom into the wheel pit and then out the tunnel and into a brand-new viewing platform, which extends 65 feet out into the Niagara River, and they are going to
get spectacular new views of Niagara Falls,”
Niagara Parks Director Kim Viney said.
The Tunnel at the Niagara Parks Power Station officially opened to the public Friday.
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NYC’s Newest Margarita: Hailee Steinfeld Launches Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail with Premium Beers Group
Hailee Steinfeld Launches Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail with Premium Beers Group
Academy Award-nominated actress, multi-platinum recording artist, and producer Hailee Steinfeld, in partnership with Premium Beers Group, a leader within the alcohol industry in Mexico, proudly announces the launch of Angel Margarita.
Hailee Steinfeld falls in love with flavor
Hailee Steinfeld has openly expressed her love for margaritas, often sharing glimpses of her favorite citrusy cocktail on social media. Whether enjoying a classic lime margarita or experimenting with fun flavors like spicy or strawberry, she appreciates the drink’s refreshing and vibrant appeal. Her enthusiasm for margaritas perfectly complements her fun-loving personality, making it a go-to choice for celebrations and casual outings alike.
This premium ready-to-drink margarita cocktail is made with 100% Agave Tequila from the rich soil of Jalisco, Mexico.

Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail
To ensure that each can offers an authentic and refreshing taste experience, Angel Margarita is then fully crafted just moments from the Agave fields.
Blending Hailee’s West Coast style with the deep Mexican roots of her co-founders Jordi Zindel and Rodrigo Hernandez, Angel Margarita will lead the category with its commitment to quality. Angel Margarita will launch with four vibrant and refreshing flavors: Lime, Grapefruit Paloma, Ranch Water, and Wild Berry.
“Margaritas have always been my go-to cocktail,
so making a ready-to-drink version with high-quality ingredients that didn’t compromise on taste was important to me,”
Hailee Steinfeld
co-founder
“After visiting the Blue Agave fields in Jalisco with my partners Jordi and Rodrigo, I was inspired by the region. I am so proud of what we have created together and cannot wait for the world to try Angel Margarita.”
In 2023, premixed cocktails were the fastest-growing spirits category in the US, valued at approximately $2.8 billion, marking a 26.8% increase year over year. Tequila was the second fastest-growing category, valued at $6.5 billion, up 7.9% yearly.
To underscore the excitement and potential of this fast-growing category, Angel Margarita has partnered with Philip Button, Founder and CEO of Seven XV Ventures and Geloso Beverage Group, one of the leading alcohol beverage manufacturers and distributors in North America. With their support, Angel Margarita will begin its launch in Southern California.
“Hailee is the perfect partner to help us share an authentic piece of our culture and redefine the ready-to-drink market through Angel Margarita with a more global audience,” said Jordi Zindel and Rodrigo Hernandez, co-founders at Angel Margarita. “We invite consumers to taste our 100% Agave Tequila premium cocktails and to experience an authentic piece of Mexico in every sip.
Stay up to date on Angel Margarita: www.angelmargarita.com / @angelmargarita
100% Tequila, 100% Angel Margarita.
Angel Margarita stands out with its high standards of craftsmanship and tradition:
- Protected Denomination of Origin sourced and manufactured in Jalisco, Mexico
- Expertly crafted high-quality ingredient list featuring 100% Agave Tequila Blanco, a blend of sparkling water, agave syrup, and natural flavors
- Each 12 oz can is 6% ABV and is gluten-free
- Available in four flavors to start: Lime, Grapefruit Paloma, Ranch Water, and Wild Berry
- Retail = $14.99 / 4-pack, $28.99 / 8-pack variety
About Hailee Steinfeld:
Academy Award-nominated actress, multi-platinum recording musician, and producer Hailee Steinfeld remains a force to be reckoned with in the entertainment industry. Her leading performance in the 2016 critically acclaimed film THE EDGE OF SEVENTEEN garnered her two Critics’ Choice Award nominations and a Golden Globe nomination. Her big-screen debut was in 2010 with the Coen Brothers’ film TRUE GRIT, for which she earned an Oscar nomination at only 14 years old. Up next, she will star alongside Michael B. Jordan in Warner Brothers and Ryan Coogler’s latest film, SINNERS. The supernatural action horror-thriller is set to release globally on April 18, 2025.
About Premium Beers Group:
With over 3 decades of experience, Premium Beers Group has innovated and revolutionized the alcohol category in Mexico. PBG was the first company in Mexico to import 100% malt beers from Europe and introduce craft beer and non-alcoholic beer. Premium Beers Group is the benchmark for excellence and a leader within the premium alcohol category.
About Geloso Group:
A leader in the innovation and development of alcoholic and non-alcoholic beverages, Geloso Group manufactures and distributes premium malt beverages, wines, ciders, beers, and spirits. Geloso Group is a valued supplier and trusted partner recognized for its professionalism and commitment to quality, service, and marketing.
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
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NYC Wine: Wine Pro Alan Tardi Hosts Popular NYC Wine Classes: Beyond Bubbles on December 13
Wine Pro Alan Tardi Returns to NYC for Beyond Bubbles Class December 13
Alan Tardi has worked as a chef, a restaurateur, a sommelier, a consultant to some of New York City’s biggest and best fine dining restaurants. He’s also written for magazines and publications, such as Wine Spectator, Wine and Spirits, Decanter, of course, the New York Times.
This past fall, Alan Tardi taught his very popular Italian Wine class, The Many Faces of Sangiovese.
Today Wine Expert Alan Tardi returns for a conversation about his new Champagne, Prosecco and Lambrusco sparkling wine class Beyond Bubbles on December 13 at New York Wine Studio.
NYC Wine: Wine Pro Alan Tardi Hosts Popular NYC Wine Classes: Beyond Bubbles on December 13
Alan, thank you so much for coming back. You have a new class called Beyond Bubbles.
Can you just give us an idea of Beyond Bubbles about the class itself?
Alan Tardi: The class is going to take place on December 13th. That’s a Wednesday from 6 – 7:30pm. And the venue is the New York Wine Studio located at 126 East 38th Street between Park and Lexington, so a couple blocks away from Grand Central Station in New York City.
It’s going to be called Beyond Bubbles. I’m really focusing on three archetypal sparkling wines. Champagne, Lambrusco, Prosecco.
And I have to say Prosecco from the original growing area, Cornigliano Valdiviadene, not the extended one right now.
These are the sparkling wines that, to me, took their own path and they can, in the case of Lambrusco and Prosecco they’re really ancient grape varieties that have been going on for a very long time.
Champagne, they’ve been making wine for a very long time. But as we’ll talk about, which is really fascinating, they’re adjacent to Burgundy and they’re both in close proximity to Paris where the King and the royal kingdom was. They were very competitive with their wine.
The counts in Champagne and the Dukes in Burgundy. They were really vying for their wine for the favor of the King. But Champagne, like Burgundy, began making it for a long time, hundreds of years, still wines. And when, and that was what they made for a long time.
In your class Beyond bubbles, can you give us an idea of how many bottles are going to be tasting from and learning about, and maybe one or two that are extra special to you?
Alan Tardi: We’re going to be tasting 10 wines. Three from Lambrusco, a very misunderstood wine. The grapes for Lambrusco are wild. Prosecco and Champagne.
The class is Beyond Bubbles. Wednesday, December 13th, tickets are on sale. Now it’s coming up very quickly.
Let’s really dive deep for a second and just get to know champagne’s history. The whole idea of sparkling wine was an accident.
Alan Tardi: Yes. It was originally considered a flub because they were trying to make still wines to be in competition with Burgundy and they were very good at it. The still wines of Champagne were highly regarded.
So it did happen by accident. What happened is that Champagne is much further North than Burgundy. It’s at the breaking point beyond 45 degrees North where grapes can’t grow anymore. So they had a hard time making wine. it got very cold after harvest. One of the big customers for champagne was England and they shipped a lot of wine in barrel to England.
They were put into barrels once the fermentation stopped, because it got very cold and then they would ship them to England eventually in the springtime..
Because they finished their fermentation too early because it got cold, the fermentation stopped. Once it got warm again, the ferment: the remaining sugar went to work on the remaining yeast and it created bubbles in a closed container.
So when people opened up the barrel, it was fizzy.
When that happened in France, people did not like it because it was considered a flaw. England didn’t have a problem with that.
Eventually the producers said, wow, these people really want to have the bubbly wine. The King of France became very fond of this wine. So it really took off from there, but it happened in England first.
Talk a little bit about who “The Father of Champagne” was and how he tried to prevent this from happening.
Alan Tardi: It’s a really great story. Dom Perignon is considered to be the father of champagne. He was a chef and while he was a monk, he took over as the steward.
The convent had a lot of land given to them as dues to the church. He was managing the winery there in order to sell wine to support the monastery.
He would select different grapes from different places. He created fractional blending and fractional pressing of the grape so it’s very gentle and soft, which is very important for the development of champagne. But this was a still wine.
He was trying to make a still wine. When it spontaneously started sparkling, he considered it a flaw. He tried to avoid it with everything that he could possibly do.
It became extremely popular.
He said, “Brothers, I see stars in my glass.” And he was supposed to be blind by that point.
This whole thing of Don Perignon being the the father of champagne and seeing stars was made up as a marketing ploy by Robert de la Vogue, who was the head of a major champagne house. So they created this story around it. It’s a great story. I love it.
I wonder if that’s one of the reasons why champagne does swell during the holidays. When there’s decorations out and it really is a celebration.
Alan Tardi: I think it is. Sparkling wines bring something with them. There’s this effervescence, It’s like shooting stars. When they’re in the glass and you’re, you put them in your palate and they’re tingling and that’s all good.
Once the sparkling version was approved around 1725 by the King, it expanded throughout the world, it was a worldwide phenomenon.
You’ve mentioned the words method and process, share more about traditional champagne method?
Alan Tardi: It is a very stable process. You have to make a base wine. So you ferment grapes. They started sourcing different grape varieties from different areas throughout the extensive Champagne area. They would blend them together to make a decent wine. That’s the first fermentation.
Then they add a liqueur, called the tirage in French, it consists of primarily sugar, could be beet sugar or cane sugar; and yeast.
They’re put in individual bottles and then the bottle is sealed with a crown cap to keep the wine in the bottle. They would sit in a cellar for a period of time to create the secondary fermentation in a closed container. Like the initial fermentation process where the sugar goes to the yeast that is added to it. That creates a combination of sugar and yeast creates alcohol and carbon dioxide.
The carbon dioxide goes up, the alcohol stays in, and that’s how wine is made. But because [in still wine] it’s in an open container, the carbon dioxide goes out.
In a closed container [like in sparkling wine], in this case, a bottle, the carbon dioxide that was given off from the second fermentation was trapped inside the bottle. So once you open the bottle, the carbon dioxide would come up and out. And that’s where it comes from. That is what gives it the sparkle.
In Champagne, their method is known as the Method Champenoise.
They carry out the secondary fermentation in a closed bottle. Then, in the third part, they make the method Champenoise. It’s removing the sediment from the wine. There are many different ways to do it.
The most important common grapes for sparkling wine are Pinot Noir, Pinot Meurnier, Chardonnay. But your class reveals “lost grape varieties”. Tell me more about that.
Alan Tardi: These were grape varieties, typical of the area, that were used initially, but then people just put them by the side. The most important grape varieties were Chardonnay and Pinot Noir. Meunier was used as a workhorse, a filler, but it didn’t have the same identity that that Chardonnay and Pinot Noir had. Those are the three principal ones. Then [there was] these other varieties.
There’ve been major changes in the past 10 – 15 years in Champagne. It was driven by the Maison. Thousands of growers who supplied grapes to the Maison. Many times they would actually press the grapes, vinify the wine and then send the wine to the Maison.
They produced it for the houses. They didn’t have their own labels. That changed. A lot of the grower producers started labeling and selling their wine on their own. They got a lot of attention.
Some of these people were very loyal to the old grape varieties that were left on the side – they like Pinot Blanc, Pinot Gris – not very rare grape varieties, but people are not aware they are part of the grape varieties of Champagne.
Some people are really trying to promote those because it’s part of their culture. It’s part of their history.
There’s two others, Petit Mellier and Arban. It brings a whole new aspect to Champagne.
So we’re talking with Alan Tardi. On Wednesday, December 13th he hosts his new class Beyond Bubbles. One of those bubbles we’re going to be talking about is Prosecco. Frizzanti, Spumanti. Help us understand what these words mean, the region, how it all relates
Alan Tardi: Prosecco is one of the most misunderstood wines out there. There’s a lot more to it than most people are aware of. It’s not just a base for a Bellini or a cocktail, or just a cheap fix. There’s a lot more going on there than often meets the eye.
It’s a very old wine growing area. The original area is Conigliano Valdobbiadene. Fifiteen towns that make up the area in the hills just at the foot of the Dolomites in Veneto. They’ve been making wine there for a long time.
I have a feeling that the people who originally planted grape vines there were members of this Celtic Ligurian tribe that were up in Northern Italy, like in the Botellina and over in Liguria. They have this amazing capacity to plant vines in places where it’s very difficult.
Prosecco is very different from Champagne. I was living in Italy. I was going to Prosecco a lot because I did a story for Wine and Spirits Magazine about the Cartice area in Val di Biadena.
It blew my mind away. At the same time, I was starting to go to Champagne to research my book and I spent a lot of time there. I was finding a lot of similarities between these two very different wines.
Champagne began as a still wine called Coteaux Champenois. It had another wine in between. A sparkling wine, but a softer, lower amount of pressure called Cremant de Champagne.
In Prosecco, the traditional way of making wine was fermenting the wine. Then, they would put it in a container, either a barrel or a cement tank or in a bottle. The same thing happened. The fermentation would stop prematurely because it got too cold. Then, in the spring, when the temperature rose, the wine would wake up and the sugar would go back to work on whatever yeast was left.
Being in a closed container it would be fizzy. Now, in the bottle. The Italians had no problem with the sediment in the bottle.
I remember going there in 2013, I heard about this kind of Prosecco where the sediment was left in the bottle and people were a little bit embarrassed to show it.
This is actually called the Method Ancestral like they did in Limu.
They left the sediment in the bottle. It was just part of the wine. m In 1895, someone at Vinicultural Research Research Center in Asti named Martinotti, figured out they had a lot of sparkling wines in that area like Moscato.
Martinotti invented a system instead of having to do this process in the bottle, he created a large container with a top under pressure where the second fermentation could take place under pressure and then bottle it from there. It’s called the Martinotti Method that he created and patented in 1895.
Then 15 years later, in France he applied a sterilizing system. It’s referred to as the Sharma Method. That is the typical Way to make Prosecco not the traditional way.
Most producers in the area did not advance their methods until after World War II happened.
Mionetto, a very big Prosecco producer, only started using autoclaves in 1987.
At my tasting in New York on December 13, we’re going to taste three Prosecco’s. One is a still version from a winery called Bortolomeo, one of the most significant wineries of the area
After World War Two, he was very instrumental in creating a small group of producers and protecting their tradition of making wine in the area.
Now their daughters are running the winery. They’re still making a Prosecco. It’s part of the disciplinary of the rules for Prosecco Cornigliano Valdobbiadene.
That used to be the same with Coteau Champenois, the still wine of Champagne. You would not find those around.
While we’re talking about Prosecco, tell us about their growth — between the DOCG and the DOC?
Alan Tardi: One thing I want to say is that in the very small area of Corneliano, Corneliano about to be out in a Prosecco, DOCG. In about 2009, because of the large demand for Prosecco, and because of the fact that people were growing grapes and making wine outside
That appellation covers the entire region of Friuli and three quarters of the region of Veneto. So it’s a huge area, mostly flat. Higher yields, most of the vineyards can be worked, can be harvested mechanically. It’s a very different wine and that accounts for the vast majority of the 500 million bottles that are being produced.
The little area up in the hills has a much more complex growing area, soil to topography.
It hasn’t really been touched since the earth rose when that, when the sea and the sea receded on the other side of Cornigliano, there was a glacier that happened up in the north and it came down and just took all the land with it.
If you look at the map, the part is very narrow and the Cornelia part spreads down and is very wide and lower altitudes. So you have two very different soil makeups and different sections within the area. So it’s much more complex.
In 2009, they created the DOC and that’s when the original area, called Prosecco, changed its name to Corneliano Valdobbiadene and they were elevated to a higher level, a DOCG category.
They created subzones within this very small area. 43 different areas within the overall territory. If grapes come from one of those areas, they can have the name of that on the label.
At Beyond Bubbles on December 13, we’re going to be tasting the Tranquilo Prosecco from Botolomeo. We’ll taste a Colfondo from a young guy who’s been carrying on his family’s winery.
He always made wine in the cofondo method, and he just also started using the method traditionnel as well.
We’re going to taste his Cofondo, and then we’re going to taste Prosecco, Brut Nature, no sugar added, from the Cornigliano side, different softer, denser soil, lower altitude.
You can taste the difference.
That sounds incredible. We’re celebrating Beyond Bubbles, Alan Tardi’s new class coming up December 13th. One of the bottles, the Lambrusco. Can you talk a little bit about its reputation?
Alan Tardi: I think we should feel very excited. In the United States people still think about Lambrusco as a sweet, red, bubbly wine.
Lambrusco has really changed and it’s very complex. Usually wines don’t do well in flat areas, but in the Po Valley, that’s where they come from, they started out as wild vines.
They were cultivated by this old ancient tribe who lived in the area from about 12 to 6 BC, and then they just disappeared There are 12 different Lambrusco grapes. Three of them are really the most important because they have their own distinct identity and growing area.
Sorbara comes from the town of Sorbara, takes its name after it, and it has its own appellation.
Grasparosa di Casavetro, down in the south, it’s flat, but it starts to go up a little bit into the hills.
And then Salomino, in the north, which is the powerhouse of the three.
It’s really fascinating. They’re considered to be the most elegant because they’re all red grapes. In Champagne, it’s mostly white grapes. in Prosecco, the grapes are also predominantly white. There’s Pinot Noir that was one of these international grapes. It was permitted but only as a
The Sorbara is very light, transparent, elegant. There’s a lot of finesse to it.
The Graspa Rosa is dark red, juicy, fruity, floral, intense, foamy.
The Salomino is the workhorse, Sorbata is not self pollinating. And Solomino is often the pollinator for Sorbata.
At Beyond Bubbles on December 13, we’re going to be talking about unusual bottles. Tasting a Salomino wine from a winery called Lini 910, a wine is made using the method Traditionnelle. This wine is going to be 2006 vintage, and it’s spent nearly 14 years on the lees.
At our Beyond Bubbles class, I’m going to start with the Lambrusco, the oldest of the wines. Then the Prosecco. Then the Champagne. So there’s a buildup to that.
After the champagne, there’ll be a still champagne from the Valley de la Marne from the Mounier grape, and the Philipponat Champagne vintage.
After that, I thought it would be really interesting to look at two wines from made by people who went to the champagne area in the turn of the 20th century and they fell in love with champagne and they were compelled to go back to where they came from and make a wine using the champagne style method in their own way.
A wine from Trentino, Giulio Ferrari. And the other one is RTOs in in Catalonia in Spain, compare.
Alan Tardi’s class Beyond Bubbles will take place December 13, 2023 at New York Wine Studio. 126 East 38th Street New York, NY 1001. Readily accessible between Park and Lexington Avenue, just minutes from Grand Central Station.
For tix and more information visit NewYorkWineStudio.com
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Tony Nominee joins! Broadway’s THE SHARK IS BROKEN Announces Full Cast
Broadway’s THE SHARK IS BROKEN Announces Full Cast
The Tony-Award winning team of Sonia Friedman Productions, Scott Landis, and GFour Productions are delighted to announce today, on JAWS Day (48 years since the film opened on June 20, 1975), full casting for THE SHARK IS BROKEN at Broadway’s John Golden Theatre (252 West 45th Street).
Alex Brightman is Richard Dreyfuss
Colin Donnell is Roy Scheider
…joining Ian Shaw as his Father Robert Shaw
Ian Shaw with his Father Robert Shaw
Two-time Tony Award nominee Alex Brightman (Beetlejuice, School of Rock) will star as Richard Dreyfuss opposite Colin Donnell(Anything Goes, “Chicago Med”) as Roy Scheider, joining Ian Shaw who will make his Broadway debut portraying his father Robert Shaw, who played “Quint” in JAWS.
Ian Shaw as his Father Robert Shaw
Co-written by Ian Shaw and Joseph Nixon, this new Olivier Award-nominated comedy imagines what happened on board “The Orca” when the cameras stopped rolling during the filming of Stephen Spielberg’s blockbuster, JAWS.
FADE IN: The open ocean, 1974. Production on JAWS is delayed…again. The film’s lead actors—theatre veteran Robert Shaw and young Hollywood hotshots, Richard Dreyfuss and Roy Scheider—are crammed into a too-small boat, entirely at the mercy of foul weather and a faulty mechanical co-star. Alcohol flows, egos collide, and tempers flare on a chaotic voyage that just might lead to cinematic magic…if it doesn’t sink them all.
The smash-hit of the 2019 Edinburgh Festival Fringe, THE SHARK IS BROKEN opened at the West End’s Ambassadors Theatre in 2021 to critical acclaim and an Olivier Award nomination for Best Comedy Play, extending its limited run in 2022.
Directed by Guy Masterson, THE SHARK IS BROKEN has scenic and costume design by Duncan Henderson, lighting design by Jon Clark, sound design and original music are by Adam Cork, video design by Nina Dunn, and casting by Jim Carnahan Casting. Beginning performances Tuesday, July 25 after critically acclaimed runs at the Edinburgh Festival Fringe and on London’s West End, THE SHARK IS BROKEN officially opens on Thursday, August 10, 2023, for a strictly limited 16-week engagement.
Tickets are on sale now for THE SHARK IS BROKEN at Telecharge.com (212.239.6200) and range from $49 – $119 (including $2 facility fee) during the specially priced preview performances.
The playing schedule for THE SHARK IS BROKEN is as follows: Monday – Saturday at 8pm, with matinees on Saturday at 2pm. Please note: There will be an added 2pm matinee on Wednesday, August 2 and Wednesday, August 9. Beginning Friday, August 11, the performance schedule is as follows: Tuesday – Friday at 7pm, Saturday at 8pm, with matinees on Wednesday and Saturday at 2pm, and Sunday at 3pm. Please note: There will be no matinee on Sunday, August 13.
For more information, visit TheSharkIsBroken.com
Follow us on social @sharkonbroadway
BIOGRAPHIES
Alex Brightman
Alex Brightman (Richard Dreyfuss) is a two-time Tony-nominated actor for his performances in Beetlejuice the Musical and School of Rock. Other Broadway credits include Matilda, Big Fish, Wicked and Glory Days.
Alex can be seen on the current (and final) season of “The Blacklist” on NBC as forensic analyst Herbie Hambright. Other TV credits include “Law & Order: SVU,” “Documentary Now!,” “The Good Fight,” “Blue Bloods,” and “Important Things with Demetri Martin.” Alex is the voice of Pugsley/Temeluchus on the acclaimed Netflix animated series “Dead End: Paranormal Park” as well as the voice of Fizzarolli on “Helluva Boss.”
As a writer, Alex has developed series with NBC, Universal, 20th Century, and Warner Brothers. Alex’s play, Everything Is Fine, recently received a developmental reading at Manhattan Theatre Club directed by Cynthia Nixon. He dedicates this performance to those living with chronic pain and illness and urges you to check out and donate to The Arthritis Foundation. Alex has a dog named Kevin and two adorably awesome nieces.
Colin Donnell (Roy Scheider) can most recently be seen as the lead of Peacock’s “Irreverent.” Colin is known for his work as Dr. Connor Rhodes in NBC’s drama “Chicago Med” and as Tommy Merlyn in CW’s “Arrow.” Other appearances include Scott Lockhart in Showtime’s hit series “The Affair”, “Pan Am,” “Person of Interest” and “The Mysteries of Laura.”
His film appearances include Every Secret Thing, which also starred Diane Lane and Elizabeth Banks, and Almost Love opposite Michelle Buteau.
On stage, Colin Donnell recently starred as Russell Hammond in the musical adaptation of Cameron Crowe’s acclaimed show Almost Famous at The Old Globe.
His Broadway work includes Violet, Anything Goes (which garnered him Drama Desk, Outer Critics and Astaire nominations), and Jersey Boys. Among his other notable stage appearances are Follies, Merrily We Roll Along, Lady Be Good at the New York City Center, the Public Theater’s Shakespeare in the Park production of Loves Labours Lost and Meet Me in St. Louis. Additionally, he’s toured with productions of Wicked and Mamma Mia. Born in St. Louis, Donnell is a resident of New York.
Ian Shaw
Ian Shaw (Co-Writer, Robert Shaw) trained at the Webber Douglas Academy of Dramatic Art, having obtained a BA in American Studies at Sussex University.
Theatre includes War Horse and Common (National Theatre); Widowers’ Houses, The Importance of Being Earnest, Nude with Violin, The Philadelphia Story, andThe Brothers Karamazov (Manchester Royal Exchange); Three Sisters (Nuffield and Theatre Royal Bath); Private Lives and Closer (Birmingham Rep); The Rivals(Derby Playhouse and Philadelphia Walnut St); The Tempest (SRT) and Much Ado About Nothing in London’s West End. Television includes “Sharpe,” “Soldier, Soldier,” “Medics,” “Wuthering Heights,” “The Queen,” “Ghost Hour,” “Silent Witness,” “Cambridge Spies” and the Emmy award-winning “Hiroshima.” Film includes Century, Moondance, The Boys and Girl from County Clare, The Contract and Johnny English Reborn.
Joseph Nixon (Co-Writer) is the author (with Brian Mitchell) of the plays Those Magnificent Men (New Perspectives, 2010); Big Daddy vs. Giant Haystacks (The Foundry Group, 2011); Seven Studies in Salesmanship (The Foundry Group, 2013); and the musical The Opinion Makers (Mercury Theatre/Derby Theatre 2013.) He has written material for Joanna Neary, Jo Caulfield, Jerry Sadowitz, and Basil Brush.
Guy Masterson (Director) is a London based, multi-award-winning theatre producer & director with over 150 credits over 30 years. A 29-year veteran of the Edinburgh Festival, he has produced or directed many of its biggest hits including THE SHARK IS BROKEN in 2019 – which was subsequently produced in the West End in 2021 by Sonia Friedman Productions and received an Olivier Nomination for Best New Comedy. His 2009 production of Morecambe also transferred to the West End and won an Olivier Award for Best Entertainment. His 2003 production of 12 Angry Men became the biggest grossing drama at Edinburgh – a record broken by his subsequent productions of One Flew Over The Cuckoo’s Nest (starring Christian Slater), and The Odd Couple (with Bill Bailey and Alan Davies) which he also directed. Other acclaimed productions include Scaramouche Jones, Adolf, Austen’s Women, Absolution and Playing Burton (a solo play about his uncle, Richard Burton). Most recently, he co-directed an award-winning original musical, The Marvelous Elephant Man in Australia. Guy is also internationally renowned for his solo performances of Under Milk Wood, Animal Farm, Shylock and A Christmas Carol (which is to play in NYC over Christmas ‘23). His company, Theatre Tours International, remains the most awarded and nominated independent theatre company presenting at the Edinburgh Festival.
Duncan Henderson (Designer) Productions include Hangman (Two Bins Theatre Company), Bloodlines (Talia Randall), Betrayal, The Polished Scar, Underneath the Lintel (Pretty Villain Prods), Crave (Little Warrior Theatre Prods) and 9 Circle (Theatre Tours International).
Jon Clark (Lighting Design) is a Tony and Olivier award-winning designer. He has designed extensively for the National Theatre, Royal Shakespeare Company, in the West End, on Broadway and with many other companies internationally. Recent theatre: A Doll’s House (Broadway), The Motive and The Cue (National); The Lehman Trilogy, Betrayal, The Inheritance, King Charles III (Broadway & West End); Cyrano de Bergerac (BAM & West End). Recent Opera: Hamlet, The Exterminating Angel (Metropolitan Opera), Lucia di Lammermoor, Written on Skin (Covent Garden).
Adam Cork (Sound Design and Original Music) has written mainly for the stage, blending original composition with sound design to create integrated music/sound scores for many celebrated productions. Adam’s musical London Road (co-authored with Alecky Blythe) premiered at the National Theatre in 2011, won the 2011 Critic’s Circle Award ‘Best Musical’, was nominated for the 2012 Olivier Award ‘Best Musical’, and a film version was released in 2015 (BBC Films/Cuba pictures). In 2010 he received a Tony Award for the music and sound score for Red (Donmar/Broadway), and an Olivier Award in 2011 for King Lear (Donmar), also receiving the Evening Standard ‘Best Design’ Award 2011 for Anna Christie and King Lear (Donmar). In 2010 he was nominated for the Tony Award ‘Best Score’ (Music & Lyrics) for Enron (Broadway/West End). Other theatre includes: Leopoldstadt (Wyndham’s/Longacre) Patriots (Almeida/West End); The Hunt (Almeida), Ink (Almeida/Duke of York’s/MTC); Who’s Afraid of Virginia Woolf? (Harold Pinter); Travesties (Menier Chocolate Factory/Apollo/American Airlines Theatre); No Man’s Land (Wyndham’s); Les Blancs, Three Days In The Country, Phedre, (National); Hughie (Booth Theatre); Photograph 51, Henry V (Noël Coward); Frost/Nixon (Gielgud/Jacobs), Hamlet (Donmar/Broadhurst Theatre); Ivanov (Donmar/Wyndham’s); Six Characters in Search of an Author (Headlong/Gielgud); Richard II, A Streetcar Named Desire , The Chalk Garden, Othello, Creditors, The Wild Duck, Caligula (Donmar); Don Carlos (Gielgud); Romeo & Juliet, The Tempest (RSC); Suddenly Last Summer (West End); Paradise Lost (Headlong). Adam is an Associate Artist of the RSC. Television includes Scores for The Hollow Crown: “Richard II,” “Macbeth” and “Frances Tuesday.” Film includes Scores for London Road, Genius, Hamlet, Macbeth. Radio includes Losing Rosalind, The Luneberg Variation (BBC Radio 4), The Colonel-Bird (BBC World Service), Don Carlos, Othello, On the Ceiling, The Chalk Garden (all BBC Radio 3).
Nina Dunn (Video Design) has designed Video & Projections for a wide range of shows, working internationally and spanning Theatre, Opera, Dance, Musical Theatre, Immersive, Fashion, Opening Ceremonies, Live Events and Public Art And is the Creative Director at PixelLux. She is also an educator within her industry. Work for theatre includes: Bonnie & Clyde, City of Angels, No Man’s Land, Cookies (West End); Spitting Image Live (The Rep); The Trials (Donmar Warehouse); 9 to 5 The Musical (West End, UK and Australian Tour); Othello, Manor, Emperor & Galilean (National Theatre); The Nutcracker, Don Quixote, Lazuli Sky (Birmingham Royal Ballet); Seven Deadly Sins, Bluebeard’s Castle (Teatro Colón Buenos Aires); A Christmas Carol (Nottingham Playhouse / Alexandra Palace); A Museum in Baghdad, Venice Preserved, Miss Littlewood, The Seven Acts of Mercy, Volpone (RSC); Hamlet, The Mountaintop (Young Vic); Extinct (Theatre Royal Stratford East); Shedding a Skin (Soho Theatre); Beauty and the Beast, Cinderella (Imagine Theatre); Plenty, Copenhagen, Fiddler on the Roof, Forty Years On (CFT); L’Orfeo, Der Freischütz, Macbeth (Wiener Staatsoper); Spring Gala (ROH); Phantom of the Opera (Cameron Mackintosh, UK, US and Australian tour); The Rocky Horror Show (European tour), Armstrong and Miller Live (Hat Trick). Awards include Best Video Design for Bonnie & Clyde (Broadway World UK), Best Video and Electronic Content for Alice’s Adventures Underground (Knight of Illumination), Best Design for Cinderella and Beauty and The Beast (UK Pantomime Awards) and a nomination for Best Video Design for THE SHARK IS BROKEN (WhatsOnStage).
Jim Carnahan, CSA (Casting) has cast over 150 Broadway shows. Broadway: Leopoldstadt; A Beautiful Noise; Almost Famous; New York, New York; Funny Girl; Harry Potter; Moulin Rouge! Off-Broadway: Merrily We Roll Along, Little Shop of Horrors. London: Eureka Day, Best of Enemies. Upcoming film: Ari Aster’s Disappointment Blvd.
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Heimerdinger Foundation Adds Four to Board of Directors
Heimerdinger Foundation Adds Four to Board of Directors: Blake Boyd and Jenni Bradley, Tim Falade and Andrew Sartoris
The Heimerdinger Foundation, a nonprofit organization providing nutrient-rich meals and education, free of charge, for families facing cancer, announces executives
Blake Boyd (Pinnacle Financial Partners), Jenni Bradley (BlueCross BlueShield of Tennessee), Tim Falade (HCA Healthcare) and Andrew Sartoris (HCA Healthcare) have joined the organization’s Board of Directors.
The 13-member board, comprised of business leaders across multiple industries, help develop the strategic plans of The Heimerdinger Foundation in support of its signature Meals 4 Health and Healing program.
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In addition to the board additions the nonprofit has named a new a President, Secretary and Treasurer. Wade Weaver, Director at PricewaterhouseCoopers, LLP, assumes the role of President while Don Diffendorf, VP, Financial Services Account Manager at GE Healthcare, steps in as Treasurer and Christa Gassler, Senior Director of Affordability at eviCore Healthcare, a Cigna subsidiary, as Secretary.
Current Heimerdinger Foundation Board of Directors:
President – Wade Weaver, Director at PricewaterhouseCoopers, LLP
Treasurer – Don Diffendorf, VP, Financial Services Account Manager at GE Healthcare
Secretary – Christa Gassler, Senior Director of Affordability at eviCore Healthcare, a Cigna subsidiary
Executive Director – Katharine Ray, Heimerdinger Foundation
Blake Boyd, Senior Vice President at Pinnacle Financial Partners
Jenni Bradley, Manager Strategic Projects at BlueCross BlueShield of Tennessee
Joseph Conner, Senior Director at Essential Broadcast Media
Lynda Davenport, Practice Manager at Endodontic Associates
Kevin Elkins, Associate Attorney at Epstein Becker & Green
Tim Falade, Assistant Vice President at HCA Healthcare
Kathie Heimerdinger, Founder of The Heimerdinger Foundation
James O’Brien, Chief Operating Officer at Valkyrie Bitcoin Trust
Dr. Sharon D. Peters Executive Director for Community College Initiatives at Tennessee State University
Andrew Sartoris, Assistant Vice President for Strategy & Innovation at HCA HealthcareBlake Boyd came to Nashville 16 years ago by way of Texas where he attended Baylor University in Waco, Texas and graduated with a degree in Business Management. Boyd is a Senior Vice President at Pinnacle Financial Partners where he has served in various roles since 2011. He currently works as a Financial Advisor serving clients ranging from middle market businesses to real estate investors to private banking clients.
Jenni Bradley manages strategic projects for Provider Programs and Strategy at BlueCross BlueShield of Tennessee. She helps drives corporate efforts related to value-based reimbursement initiatives and alternative payment arrangements with network physicians and hospitals.
Bradley previously served as director of Talent Development for the Nashville Health Care Council where she oversaw all activities to offer unique education and networking activities for individuals rising in their careers within Nashville’s $95 billion health care industry.
Prior to joining the Council, Bradley was based in Washington, D.C. where she held positions at the U.S. Department of Education, The White House and the Office of Congressman John J. Duncan, Jr. A Nashville native, Bradley received her B.A. in College Scholars from the University of Tennessee, Knoxville and her Master’s in Political Management from The George Washington University.
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In his role as Assistant Vice President at HCA Healthcare Tim Falade supports initiatives focused on sustaining and expanding access to quality care. Throughout his healthcare experience, he has served in a variety of roles focused on clinical support, strategy and operational excellence.
Falade’s passion for holistic, community-based, cancer support services was heightened early when friends’ health journey had their families traveling overseas for a holistic cancer care. He is a Fellow of the American College of Healthcare Executives and an alum of the Nashville Young Leaders Council.
He earned his Master of Business Administration from Belmont University’s Jack C. Massey College of Business.
Andrew Sartoris is Assistant Vice President for Strategy & Innovation at HCA Healthcare, one of the nation’s leading providers of healthcare services with over 180 hospitals and 2,000 ambulatory sites of care. In his role, he serves as an internal strategist to support the development and execution of growth strategies across the HCA enterprise. Sartoris has over 17 years of experience in healthcare consulting, strategy, and operations. Prior to his current role, he worked in Deloitte Consulting’s healthcare practice, where he advised healthcare providers and health plans on strategic and operational challenges. He earned his B.S in Economics from Duke University and M.B.A. from Vanderbilt University.
Meals 4 Health and Healing, the signature program of The Heimerdinger Foundation, is a heart-centered, caring community preparing organic, immune-boosting, for anti-inflammatory meals free of charge for cancer patients undergoing cancer treatment and their caregivers. Since 2013, the nonprofit has served over 100,000 meals to hundreds of clients and their caregivers in Williamson and Davidson Counties.
Research shows that nearly 80% of cancer patients end up malnourished as a result of cancer treatment. Consuming nourishing meals can make a vital difference to cancer patients as they fight their illness and heal from treatment.
With an emphasis on serving those who are in crisis, who have little or no caregiving support, or who are financially unable to provide themselves with nutritious foods, the program elevates the recovery process for many who may be at high risk for malnutrition, which can slow down or stop treatment.
In addition, with over 250 active teen and adult volunteers participating in their program each year, the organization educates those volunteers about eating a “whole food” diet to reduce inflammation and to reduce the likelihood of chronic, inflammatory conditions like cancer. By educating patients, their families, and the adult and teen volunteers who provide the giving hands and hearts behind the organization’s mission, the seven-person team at The Heimerdinger Foundation is transforming the health and nutritional choices of countless people in middle Tennessee.
For more information about The Heimerdinger Foundation, visit hfmeals.org. Follow The Heimerdinger Foundation on Facebook, Instagram and Twitter.
Donate to The Heimerdinger Foundation at https://hfmeals.org/donate/.About The Heimerdinger Foundation:
The Heimerdinger Foundation, a 501(c)3 nonprofit organization founded in 2011, provides nutritious, organic meals and education, free of charge, for families facing cancer. Research shows that nearly 80% of people facing cancer end up malnourished as a result of treatment.Being poorly nourished worsens side effects, reduces the effectiveness of or can stop treatment, and lengthens recovery time once treatment ends. Since its inception, the organization has served over 100,000 meals to clients and their caregivers in Davidson and Williamson counties and educated hundreds of volunteer adults and teens about proper, healing nutrition for life through its Meals 4 Health and Healing organic garden, kitchen, and meal delivery program.
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