Euphoria’s Maude Apatow will make her Broadway Debut in ‘Little Shop of Horrors’ February 2023.
The three-time Best Musical Revival Award-winning production ofLittle Shop of Horrors, now in its third florid year Off-Broadway, will welcome television and film star Maude Apatow (HBO’s “Euphoria”, Netflix’s “Hollywood”) as Audrey from February 7 – April 2, 2023.
Maude Apatow Makes Broadway Debut
Apatow will make her New York stage debut alongside Tony Award Winner Matt Doyle (Company) as Seymour. Tony Award nominee Bryce Pinkham (A Gentleman’s Guide to Love and Murder, Ohio State Murders) returns to the company as Dr. Orin Scrivello, D.D.S. beginning January 24, and D’Kaylah Unique Whitley (Dear Evan Hansen, Aida) joins the cast as Ronnette beginning January 17.
“I have long admired the emotional intelligence and vulnerability Maude has displayed on television and in film. She’s a natural fit for Audrey,”
says director Michael Mayer.
“It delighted me to learn that, as a child, Little Shop was her gateway into her lifelong love of performing, and that this show gets to be her professional stage debut. We’re thrilled to have her become a part of the Little Shop legacy.”
“We are overjoyed to welcome another incredible performer to the show. With her beautiful voice and immense talent, we cannot wait to see Maude light up the stage alongside Matt Doyle’s brilliant portrayal of Seymour,” says producer Robert Ahrens, on behalf of his partners. “Audiences are also really in for a treat with D’Kayla’s joyous & spunky Ronnette, and Bryce’s hilarious Dr. Orin Scrivello is not to be missed.”
Little Shop of Horrors currently stars Doyle as Seymour, Tony Award Winner Lena Hall(Hedwig, “Snowpiercer”) as Audrey (through Feb 5), Andrew Call (Groundhog Day, Rock of Ages) as Dr. Orin Scrivello D.D.S. (through Jan 22),
Tony Award Winner Brad Oscar(Something Rotten!, The Producers, Jekyll & Hyde) as Mushnik, Aaron Arnell Harrington(RENT 25th Anniversary Tour) as The Voice of Audrey II, Tiffany Renee Thompson as Crystal, Khadija Sankoh as Chiffon, Joy Woods as Ronnette (through Jan 19), Josh Daniel, Camryn Hampton, Michael Iannucci, Weston Chandler Long, Chelsea Turbin, and Teddy Yudain.
With a book and lyrics by Grammy and Academy Award winner Howard Ashman (The Little Mermaid, Beauty and the Beast), and music by Tony and Academy Award winner Alan Menken (Aladdin, Newsies), the 2020 Drama League, Outer Critics Circle, and Drama Desk Award-winning Best Musical Revival of LITTLE SHOP OF HORRORS is directed by Tony Award winner Michael Mayer (Hedwig and the Angry Inch, Spring Awakening).
LITTLE SHOP OF HORRORSbegan previews at Westside Theatre on Tuesday, September 17, 2019 and opened to widespread critical acclaim on Thursday, October 17, 2019. Ben Brantley of The New York Times deemed the show a “Critic’s Pick,” declaring that “a certain carnivorous plant has been re-potted in Hell’s Kitchen, and I am delighted to report that it’s thriving there.
Michael Mayer’s delicious revival…summons the shivery elation I felt seeing the musical at the East Village’s Orpheum nearly four decades ago. It restores the show to its original scale and sensibility, reminding us of the special potency of grisly things that come in small, impeccably wrapped packages.” The Hollywood Reporter describes the production as “wildly exuberant and irresistible.
This terrific revival will only deepen the devotion for those lucky enough to catch it.” Time Out gives the musical “Four Stars! A deeply satisfying revival… with a marvelous cast. What kind of deal with what kind of devil are you willing to cut to see it?”
Following the theater industry’s extended suspension of operations due to the COVID-19 pandemic, the production re-opened its doors on September 21, 2021, to sold-out audiences hungry for the thrill of live theater again.
Washington Post critic Peter Marks wrote in 2022, “I’m back at Little Shop of Horrors because, friends, I needed to laugh today. Hearing the glorious Menken/Ashman score sung by this cast fills the prescription. [A return trip] is WORTH IT.”
Seymour is a down-on-his-luck florist with a crush on his co-worker Audrey. When he discovers a mysterious – and voracious – plant, suddenly Seymour and Audrey are thrust into an epic battle that will determine the fate of the entire human race. LITTLE SHOP OF HORRORS first premiered Off-Broadway in 1982, where it made audiences laugh, scream, and give up gardening for good. The musical has since catapulted into a global phenomenon, with productions across the world from Broadway to London’s West End, to Asia and Australia – plus a hit 1986 film adaptation directed by Frank Oz that starred Rick Moranis, Ellen Greene and Steve Martin. Now, the musical has made its highly-anticipated return home to Off-Broadway, in an intimate new production directed by Michael Mayer that offers an unprecedented opportunity to get close — maybe too close — to an incredible plant with an insatiable appetite.
Mayer is joined on the LITTLE SHOP OF HORRORS creative team by Choreographer Ellenore Scott (Funny Girl, Mr. Saturday Night), Tony-nominated Scenic Designer Julian Crouch (Hedwig and the Angry Inch); Two-time Tony-winning Lighting Designer Bradley King (Hadestown, Natasha Pierre and the Great Comet of 1812); Emmy-winning Costume Designer Tom Broecker (Everyday Rapture); Tony-winning Sound Designer Jessica Paz (Hadestown); Emmy-nominated Puppet Designer Nicholas Mahon (Pyeongchang Olympics Opening Ceremony) and Hair and Makeup Designer Tommy Kurzman (My Fair Lady). Original puppet design is by Martin P. Robinson, Puppets are by Monkey Boys Productions, and Grammy nominee Will Van Dyke (Pretty Woman) serves as Music Supervisor, Orchestrator & Arranger.
This production of LITTLE SHOP OF HORRORS is the recipient of multiple theater awards and nominations including: four Outer Critics Circle Honors (Outstanding Revival, Outstanding Director: Michael Mayer, Outstanding Actor in a Musical: Jonathan Groff, and Outstanding Featured Actor in a Musical: Christian Borle); The Drama League Award for Outstanding Revival of a Musical, as well as, Distinguished Performance Nominations for Jonathan Groff and Christian Borle; two Drama Desk Awards for Outstanding Revival of a Musical and Outstanding Featured Actor in a Musical for Christian Borle, in addition to an Outstanding Actress nomination for Tammy Blanchard and Outstanding Scenic Design nomination for Julian Crouch; the Lortel Award for Outstanding Supporting Actor in a Musical for Christian Borle, as well as, a Best Revival Nomination, an Outstanding Lead Actor nomination for Jonathan Groff and an Outstanding Supporting Actress nomination for Ari Groover; and a 2021 Grammy Award Nomination for Best Musical Theater Album.
LITTLE SHOP OF HORRORS is produced by Tom Kirdahy, Robert Ahrens, Hunter Arnold, Mickey Liddell, Caiola Productions, Curt Cronin, John Joseph, DDM Productions, DeSantis-Baugh Productions, Elizabeth Dewberry & Ali Ahmet Kocabiyik, Wendy Federman, Roy Furman, Deborah Green, Kayla Greenspan, Marguerite Hoffman, Sally Cade Holmes, Latitude Link, Seriff Productions, Silva Theatrical Group, and Eric Gelb/Oliver Roth. Casting is by Jim Carnahan, C.S.A./Jason Thinger, General Management is by Live Wire Theatrical/ Chris Aniello, Production Management is by Tinc Productions and Production Stage Management is by Ryan Gohsman.
TICKETS & SAFETY PROTOCOLS:
Tickets starting at $59 are on sale now through January 7, 2024, at Telecharge.com/212-239-6200. Group ticket sales are now available through January 7, 2024. The regular performance schedule is: Tuesdays, Wednesdays, and Thursdays at 7pm, Fridays at 8pm, Saturdays at 2 & 8pm, and Sundays at 2 & 7:30pm. Holiday Week schedules may vary.
The Westside Theatre and the producers of Little Shop of Horrors are committed to providing a safe and healthy environment for audiences, performers, and staff. All audience and staff members will be required to follow all CDC, NYS, NYC health guidelines, as well as those established by the production, at the time of performance. Please note that these guidelines are subject to change — for up-to-date information, visit http://westsidetheatre.com/covid-19/
Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger
In a city that appreciates craftsmanship, culture, and a killer cocktail, there’s a new player on the scene ready to disrupt bar menus from Brooklyn rooftops to Central Park South. Hall-of-Fame legend David “Big Papi” Ortiz—yes, that David Ortiz—is officially entering the world of fine spirits with the launch of Ozama Rum, a 100% Dominican-made, ultra-premium rum that’s already turning heads in the five boroughs.
Far more than just a celebrity vanity label, Ozama Rum is a deeply personal project rooted in Ortiz’s Dominican heritage, shaped by tradition, and tailored for modern palates. Named after the Ozama River in Santo Domingo, the spirit is crafted from start to finish in the Dominican Republic, earning the prestigious Ron Dominicano designation that certifies its authenticity.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” said Ortiz. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
Ozama Rum: Where Craft Meets Culture in a Bottle
Available in three expressions, Ozama Rum brings a polished Dominican sensibility to Manhattan’s world-class cocktail scene—whether you’re sipping at Bemelmans, lounging at Soho House, or unwinding in a Brooklyn brownstone. Each expression is aged for at least a year in oak barrels and bottled on the island, delivering a terroir-driven taste of the Caribbean with unmistakable sophistication.
Ozama Blanco: Bright, citrus-forward, and kissed with white pepper, this platinum-hued rum is clean yet complex. Ideal for refreshing cocktails in Greenwich Village patios or summer spritzes on the rooftop at Le Bain.
Ozama Añejo: Smooth and refined, this copper-colored beauty delivers layers of vanilla, toffee, and a subtle note of chocolate—perfect for pairing with dessert at Eleven Madison Park or sipping solo in a Chelsea loft.
Ozama Gran Añejo: Rich and elegant, with aromas of honey, dates, candied fruits, and fine wood. This is a sipping rum made for slow conversations in the Upper East Side, where the bottle becomes the centerpiece.
Price points are as approachable as the flavor profiles—ranging from $25 to $40 for 700ml—making Ozama accessible luxury in every sense.
A New Spirit for a City of Tastemakers
New York is no stranger to premium spirits. But Ozama enters the market at a moment when consumer interest in rum is booming. According to Global View Research, the global rum market was valued at $11.77 billion in 2022 and is projected to grow 5.6% annually through 2030. That growth is driven by a shift toward artisanal, culturally rooted spirits—just the kind of origin story Manhattan drinkers crave.
And Ortiz isn’t just lending his name. The former MLB star partnered closely with a team of Dominican artisans and Abbott Wolfe, CEO of Drink2Success, to bring this vision to life.
“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” said Wolfe.
Giving Back, the Dominican Way
Ozama Rum’s purpose doesn’t stop at the bottle. Two percent of the brand’s profits will go toward cleaning up the Ozama River and supporting underserved communities along its banks. It’s a gesture that feels at home in a city that values global citizenship and local impact.
Where to Find Ozama in New York City
Available now online at drinkozama.com, Ozama is rolling out this summer at select retailers, bars, and restaurants across Manhattan and Brooklyn. Early interest from high-end mixologists in Tribeca, Williamsburg, and the Upper West Side suggests Ozama will quickly find a place among New York’s finest pours.
Whether it’s mixed into a refined mojito at Dante, poured neat at Maison Premiere, or offered as a pairing in the city’s growing number of Afro-Caribbean culinary spots, Ozama is a rum built for New York sophistication—with a heartbeat from the Dominican Republic.
Final Pour: The Big Apple Meets Big Papi
In a town where everything is fast, curated, and fueled by narrative, Ozama Rum offers something deeper—a bottle with a backstory, a cultural anchor, and the kind of authenticity that New Yorkers respect.
As Ortiz says, “They say that perfection doesn’t exist, but you can get close to it.”
And here in Manhattan, close to perfect is more than enough reason to raise your glass.
Taraji P. Henson Brings Her Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises
Broadway lights, Harlem hustle, and now—Taraji P. Henson’s Moscato on the open ocean.
The Emmy-nominated, Oscar-nodded powerhouse and entrepreneur has teamed up with Princess Cruises to bring her celebrated Seven Daughters Moscato to the brand’s exclusive Love Lines Premium Liquors Collection. And while Taraji’s roots are D.C. born, New Yorkers know she’s always brought a Manhattan-level boldness to everything she touches—whether it’s a red carpet or a wine glass.
“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” Henson shared. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”
That connection is something every New Yorker craves—especially when escaping the city’s breakneck pace for a well-earned recharge. With Princess Cruises offering sailings from the Brooklyn Cruise Terminal, it’s never been easier to trade the city skyline for an ocean horizon—glass of Henson’s Moscato in hand.
Featuring notes of tropical fruit and honeysuckle, Seven Daughters offers the kind of bright, celebratory flavor that fits perfectly between a jazz brunch in the West Village and a rooftop toast in Midtown. Now, thanks to Princess Cruises, it’s also a go-to at sea.
“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
Henson’s wine joins an all-star lineup of bottles in the Love Lines Premium Liquors Collection, which includes Jason Momoa and Blaine Halvorson’s Meili Vodka, Camila and Matthew McConaughey’s Pantalones Organic Tequila, Blake Lively’s Betty Booze and Betty Buzz, Liev Schreiber’s Sláinte Irish Whiskey, Jason Aldean’s Melarosa wines, Romero Britto’s Love Prosecco, and Kylie Minogue’s No Alcohol Sparkling Rosé.
But Henson’s addition feels especially New York in spirit—sophisticated, stylish, and full of character. For city dwellers looking to trade the subway for a stateroom, Seven Daughters is an invitation to unwind without leaving the energy behind.
As Strategic Advisor and Creative Collaborator, Henson has helped shape every aspect of the wine’s personality, much like she’s done with her most iconic roles. And just like New York, this Moscato is lively, expressive, and impossible to ignore.
Whether you’re a downtown art dealer, an Upper East Side socialite, or a Brooklyn creative looking to unplug, a Princess cruise with a glass of Taraji’s Moscato might be just the blend of luxury and leisure you didn’t know you needed.
So the next time you’re booking a departure from NYC, remember: this isn’t just another cruise. It’s a chance to sip something special—with a side of Taraji—and toast to life beyond the grid.
Find out more about the Love Lines Premium Liquors Collection and upcoming sailings at www.princess.com.
WWE and Seagrams Just Dropped Boozy, Slam-Worthy Drinks—And Manhattan Is the First Stop
NEW YORK, NY — In a city where everything moves faster, hits harder, and parties louder, WWE is making its boldest off-the-top-rope move yet—launching its first-ever ready-to-drink alcoholic beverage right here in the heart of Manhattan.
WWE and Seagram’s Escapes Spiked just announced a multi-year partnership that’s as wild as a Hell in a Cell match in Madison Square Garden. The result? A brand-new, wrestling-themed lineup of flavored malt beverages, designed for fans who live big and drink bold.
And New York, you’re first in line. From East Village rooftops to uptown bodegas, the Seagram’s Escapes Spiked WWE Series is already popping up across the five boroughs—just in time to raise a can and body slam the summer heat.
The Big Apple Meets the Big Elbow
This isn’t just a licensing deal. It’s a cultural collision between two icons—WWE, the global entertainment empire born in gritty arenas, and Seagram’s, a brand rooted in fun, flavor, and that “no apologies” energy New Yorkers know best.
“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO Group Holdings, WWE’s parent company. “And let’s be honest—there’s no better place to launch than NYC.”
Flavor That Hits Like a Superkick
The new Spiked series isn’t here to sip quietly—it’s here to stand on tables in the Meatpacking District and shout “Let’s get ready to rumble!” at rush hour. The three debut flavors bring serious personality:
Rumble Punch™ – A remix of the fan-favorite Jamaican Me Happy, this tropical knockout blends strawberry, watermelon, lemon, and guava. Perfect for rooftop hangs in SoHo or post-work drinks on the Hudson.
Pineapple Powerhouse™ – With bold pineapple, cherry, and lime, this can packs all the energy of a 2 a.m. dance floor in Hell’s Kitchen.
Slammin’ Blueberry™ – A clean one-two punch of blueberry and lemon, tailor-made for chill park days at Bryant Park or Union Square pre-games.
All three flavors are now stocked across Manhattan—from your corner deli on Lexington to upscale liquor boutiques in the West Village.
WWE Superstars Coming to a Bodega Near You?
This isn’t just about what’s in the can. As an Official Partner of WWE, Seagram’s Escapes Spiked will be front and center at major WWE events—Money in the Bank®, SummerSlam®, and Survivor Series®—and heavily featured in exclusive digital content starring your favorite Superstars.
But NYC gets something even better: in-person appearances from WWE Superstars at select retailers across the city. Think autograph signings, selfie ops, and unexpected encounters with wrestling royalty at your go-to wine shop in the East 60s or downtown bodega.
“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global—and very NYC-centric—fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “Our sales team is amped to bring Superstars directly into the city to meet fans where they live.”
From MSG to Madison Ave—This Is New York’s Drink of the Summer
If there was ever a city made for this kind of crossover, it’s NYC. From the gritty legacy of wrestling nights at Madison Square Garden to the rooftop bar culture that defines Manhattan summers, Seagram’s Escapes Spiked WWE Series is built for the urban fight fan, the flavor chaser, and anyone who wants to sip something loud while living larger.
So next time you’re grabbing a six-pack for a rooftop party in Williamsburg, pregaming before a Barclays event, or just need something cold to crush after a subway grind—grab a can and drink like a champion.
Because this summer in NYC, the most electrifying drinks in entertainment have officially entered the ring.
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.
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.
Dominique Crenn, the Chef Behind movie “The Menu” on a global foodie adventure.
Chef Dominique Crenn, the first and only female chef in North America with three Michelin stars, helped the filmmakers of the horror movie “The Menu” bring to life the perfect menu for the main event which has been described as a real 9-courses culinary and artist masterpiece.
And now there is an opportunity for an intimate group of guests to meet, dine and discover with Dominique in person in France
Dominique Crenn, the Chef Behind movie “The Menu” on a global foodie adventure.
Enjoy Dominique Crenn for 5 days in France for a Hosted Experience with Satopia Travel
As the chief technical consultant for The Menu film, Dominique Crenn was responsible for advising on all aspects of food preparation and presentation to bring to life the concepts of the menu based on Seth Reiss and Will Tracy’s screenplay.
Crenn is known for her creative approach to cooking
She has been working closely with Mark Mylod, the director and producers to ensure that the film accurately portrays the culinary world.
Her menu is inspired by her travels and experiences around the world
Crenn is known for her creative approach to cooking, and her menu is often inspired by her travels and experiences around the world. Dishes that Dominique Crenn designed as a consultant are presented with the slow-motion pomp and string accompaniment of a “Chef’s Table” episode. Indeed, the food-worshiping Netflix series, which featured Crenn in season two, was an inspiration for “The Menu”.
There is an incredible opportunity for an intimate group of like-minded travelers
There is an incredible opportunity for an intimate group of like-minded travelers to meet chef, icon and activist Dominique Crenn.
In collaboration with Satopia Travel, Crenn conjures up five magical days and evenings where creativity and nature converge. Our most inspired Hosted Experience is a wonder to behold for our guests. Combining the magnificent culinary delights of triple Michelin star chef Dominique Crenn with the stunning backdrop of an ancient French chateau is certain to ignite your palette and spirit.
Dominique Crenn brings her soul to the feast
Dominique Crenn brings her soul to the feast, transforming ingredients through the poetry of gastronomy. Those fortunate to share her table and her stories will discover a world of passion and gratitude for food, community and life. You’ll create and share unforgettable memories.
Ancient olive groves, crisp French linen, the vintages of Cognac and the sound of boisterous laughter under a starlit sky. Step into a magical world of natural beauty, wonder and awe.
Booking is now open. Book before the 1st of January to take advantage of the holiday rates before prices increase.
About Satopia Travel
Satopia Travel (www.satopiatravel.com) specializes in unique experiences, led by world-class hosts. Providing guests with unprecedented access to some of the most extraordinary people on the planet, Satopia hosts world-class leaders who champion the potential for the future of humanity, creating meaningful connections through shared experiences. Every hosted experience has an element of giving back, either to a local community, social or environmental cause close to their heart.
Secret to BBQing a Juicier Chicken? Shark Tank’s Turbo Trusser revealed by Brian Halasinski and Kirk Hyust.
Want juicier chicken? Yes. More flavor? Yes. Get it all setup in seconds? Yes. Two guys who love good food decided to tackle the problem.
Luckily, a Chef and a Builder were on the team. And luckily the team has business smarts, creativity and can-do spirit. Lastly, the team got global attention by winning their way onto hit TV show Shark Tank where Kevin O’Leary got excited by the flavors, the team and their product.
Today Turbo Trusser partners Brian Halasinski and Kirk Hyust stopped by for a conversation about delicious food, creating a great team and the secret to cooking.
The below conversation was edited for length and clarity. Find the full conversation on our YouTube channel.
Can you guys share a memory about how being in the backyard with your family and friends inspired you to create the Turbo Trusser?
Brian Halasinski: Kirk and I have been working together on inventions for the last eight years and oftentimes we’ll have an idea that’ll come up and we’ll text each other and we’ll write it down in a notebook and then we’ll come and visit it later.
It just happened that I was getting ready to make chicken for my family and I was going to do a rotisserie chicken and I was trying to figure out how to tie this bird up with traditional strings. So I got my iPad and I’m watching a video.
I have to pause the video. My hands are covered in chicken juice. And after it was all done, it wasn’t done well.
I texted Kirk because he’s a trained chef from the culinary Institute. There’s gotta be a better way. We started working on the Turbo Trusser from there.
After your success on Shark Tank, Turbo Trusser has become a global hit. How have your backgrounds inspired where you are today?
Kirk Hyust: I’ve been a building contractor for 25 years. Before that I was a chef. I got burnt out [being a Chef] and then I started building things and that’s how Brian and I met. I renovated his house for him.
I was in the middle of inventing a wrench and Brian saw it [and said], ‘I want to start inventing too. You want to be inventing partners.’
We still haven’t quit our day jobs. We work seven days a week. Luckily working for us a lot of the time is cooking. Which is good.
You mentioned you are a trained chef. Tell us about your chef side.
Kirk Hyust: I went to the Culinary Institute of America in Hyde Park, New York. Classical French cuisine. We’re from Ohio, so I like meat and potatoes and hearty casseroles.
Do you have a favorite dish?
Kirk Hyust: Fettuccine Alfredo and Turbo Trusser chicken.
Brian, can we touch on your background and how how you ended up with TurboTruster?
Brian Halasinski: I have been in the pharmaceutical sales industry for the last 20 years. I have a fairly flexible schedule to where I’m on the road and can be on the phone and be multitasking quite a bit when I’m working.
I’ve had that entrepreneurial spirit in a way. Then when I met Kirk, he had invented this wrench and he was working on my house and he was there for it was a pretty decent sized project.
So over time we became friends. I became interested in the whole process of inventing.
And then with that, you could actually take your invention and license it to somebody, basically renting out your idea and collecting a royalty. Kirk and I always thought that would be great.
We did a couple of products and we licensed them. Didn’t end up working out […]. We learned a little bit about the failures. And then ultimately that day I texted Kirk and said, listen, we got to come up with a better way to trust a chicken or Turkey. And we looked out there and there was nothing available other than butcher’s twine, which has been the way it’s been done for a hundred years.
A huge majority of people cook chicken and turkeys the wrong way. That’s my assumption.
When we compare your final chicken to a poorly done chicken what’s the difference?
Kirk Hyust: Trusting actually is a technique that brings all the meat together. If you don’t trust a bird, you’re actually cooking five pieces of meat separately. You got two wings, you got two legs and thighs and a breast. What you do, when you truss a bird, you actually bring all the pieces together and it cooks as one piece of meat, so it’s cooked more evenly and it’s juicier.
If you don’t cook it, if you don’t tie it up, if you just throw it in the oven or on the grill, what happens is all the meat cooks separately. The breast is gonna be done before the legs. The wings probably are going to dry out and they’re going to be inedible. Because when you use the Turbo Trusser the wings are great.
It makes one ball of meat essentially and cooks it as one piece of meat instead of five.
Is it the ego of the grill master? Or how do we help people realize they can have a better bird?
Kirk Hyust: That’s a really good question because we get that a lot. People have never even heard the term truss. To truss a bird.
Your bird’s gonna be a lot better, but it’s gonna take you about five minutes to do it when it takes 20 seconds to use our product. Especially a Thanksgiving Turkey because that will dry out a lot faster than a chicken.
Brian Halasinski: With the Turbo Trusser, the way it’s designed it’s going to hold the stuffing in place too. So the stuffing’s not going to dry out the way it closes the cavity.
If you’re going to do a rotisserie, you absolutely have to tie that bird up or your legs and wings are going to be just flopping around the whole time.
Can we talk a little bit about the process going from zero to where we are today?
Brian Halasinski: It was when we came up with the concept.
First, we started making prototypes. We made them out of cardboard. Then we made them out of wood. Kirk’s got all these tools so we could easily cut things. Then through trial and error with prototypes that we could make cheaply, we ended up with a very similar design to what we have today.
Then from there, we found a local fabricating shop that was able to laser cut out some samples for us so we could actually cook with them. We did all these things, refining the process and refining the product down to where we wanted to make it. Then we had to make a decision: make this here in the U.S. or go overseas.
Kirk and I made a decision based on our beliefs and our values that we wanted to make it here in the U.S. Being in Ohio, we were close to Cleveland, Ohio. This was the rust belt. There’s still a lot of manufacturing here.
So within one hour of our headquarters, we were able to source everything we needed to mass produce and launch this product to the world from Canton, Ohio.
Kirk Hyust: We had six prototypes by the time we got to our seventh one. That was the one that we stuck with. We just kept refining the prototypes until we landed on the seventh one, which is that what in the stores or online.
Can you tell us a little bit about from prototype one to seven? How did we get there?
Kirk Hyust: When you’re doing a prototype, obviously you have to solve a problem. When you build a product, it has to work correctly or you’re going to get bad reviews.
But we started out with a couple different designs. We bought a chicken and a turkey; and we put this contour gauge on the leg, so that made the dips that you see now where the legs go into. Then we were in my shop, cutting it out and it looked like [bird] wings so we ended up putting the heads on it because it already had wings that the legs sat into the cradle.
It’s a lot of detail.
Kirk Hyust: Yes, exactly. We just got our patent […] issued for the very first time. Even if it’s a piece of stamp metal and 2 wires. How intricate it really is.
Kirk, between your chef skills and your contractor skills. A perfect combination of bringing those two skill sets together.
Kirk Hyust: It is. We have sales and numbers and Brian’s also creative. […]The technical stuff, the websites, we develop everything together, but we have our strengths, he has a master’s degree in business. So he’s trained really well for that.
So it’s lie our strengths and weaknesses definitely fit together with each other.
Can we just talk through in the most simple, basic steps, how to use the Turbo Trusser?
Kirk Hyust: It’s really very simple. I usually buy a five pound bird. [With] smaller birds, it still works. It goes up to a 10 pound chicken.
Then you take the plastic off, pull the packet of giblets and everything out of the inside. Rinse it off. Pat it dry with a paper towel and if you have time, put it in the refrigerator and let the skin dry out. Put the Turbo Trusser on it, hook the legs in, hook the wings.
Use duck fat or some kind of a binder to put your spices on it. Salt and pepper, your favorite rub, something spicy, something sweet. Coat it with some kind of oil, or ghee or olive oil.
Put it in the oven at 375 for an hour and a half until it hits 165 degrees. That’s pretty much in a nutshell how easy it is.
Brian Halasinski: The Turbo Trusser is just three pieces. You got the main piece. Then you have two hooks. The hooks are going to go through the holes on the body of the chicken. You’re going to put the sharp end through the hole. It’s going to lock into place with the other end.
So it’s simply, put the two hooks into the Turbo Trusser body. You hook them onto the wings. The legs go into the cradle and in 20 seconds, you’re done.
How do we get that strong-willed Backyard Grillmaster to give the Turbo Trusser a try?
Brian Halasinski:Just telling them to keep it simple and go back to what people have been doing for 100 years. And that’s using string to tie it up. Only we came up with a simpler solution. So it’s what everybody’s been people don’t do it because they’re intimidated, but now they don’t have to be. The turbo truss are so easy to use.
Anybody can use it. Even if you have dexterity problems, you’re never going to figure out how to, you’re not going to be able to tie up a bird if you have problems with your fingers, right? older people, maybe they have arthritis and it’s hard for them to tie a knot. Now with the turbo trusser, you can do that without fear and you can, it’s simple and effective.
As we wrap up, tell me about the Shark Tank experience.
Kirk Hyust: It was crazy.
Brian Halasinski: I’ll give you a high level view. We launched our product on November 1st of 2021.
Right away we went online and we applied for Shark Tank. It was 100% online. Before COVID they would do open casting calls like Like American Idol.
About 50, 000 people apply. They narrow that down to about 125 people that tape [a TV segment], and maybe 100 or so will end up airing on television for the season that you’re in.
So we apply, we have no sales, we don’t hear a word from them for a couple months. So we launched the product. We did pretty well. We sold like $50,000 worth of Turbo Trussers in the first two months of being in business with nobody ever heard of us.
We went back and we re-applied again, we got some sales numbers. Eventually they called. I Six months after we initially applied, they called us.
You basically work down through the process every week. They’re giving you something new to turn in, to make a video.
Our first video, we came up with the idea to wear the chicken and turkey costumes. We said we wanted to stand out. We know that Shark Tank is television. If it’s not good TV, people aren’t going to watch it. They loved it.
We made it all the way down through. We went all the way out to California and taped [our episode]. We ended up getting a deal with Kevin O’Leary, which was incredible.
Kirk Hyust: Brian’s a salesman. I’m not used to that. So when I was on Shark Tank, I messed my lines up. I went blank for a couple seconds. I missed my cue to go over to my spot and I was really flustered, but I recovered, but man, that was the worst part.
Tell us the website, social media, where to find you, where to browse your products, where to learn more about you.
Brian Halasinski: The first thing for our product is TurboTrusser.com.
You can make your decision if you want to buy from our website, or you can go to Amazon Prime across the country.
You can find us on all the regular social media at Turbo Trusser on Facebook, Instagram, TikToK
You can find me, Brian Halasinski on LinkedIn, connect with us and be happy to chat or answer any questions with anybody.
You can reach out if you have any questions. I write a lot of the PPAs (provisional patent applications) and stuff. So any kind of questions, how to cook a good bird we’re accessible. We want to help we want to help anybody out there that we can, because we’ve had a lot of people help us along the way.
