It’s Springtime in the city and Manhattan’s La Grande Boucherie Offers an inspired New Springtime Menu led by Executive Chef Maxime Kien.
Starting March 15, La Grande Boucherie is offering a new menu for Spring time. In addition to its best-selling current menu, the new items led by Executive Chef Maxime Kien promises dishes you won’t find on any other Manhattan menu, such as the refreshing Salad De Poireaux.
The goal of the menu under Executive Chef Maxime Kien’s leadership is to keep the plates simple and express the food’s pure expression, not to distract with too many flavors, but rather to be true to one specific flavor and present it in its best form.
![Manhattan’s La Grande Boucherie](https://dailyovation.com/wp-content/uploads/2023/03/061022_Boucherie-2400-1024x683.jpg)
Manhattan’s La Grande Boucherie
Manhattanites and foodies already find the name La Grande Boucherie very familiar as it’s the most-booked restaurant in the city and the other NYC restaurants within the company include Boucherie Union Square, Boucherie West Village, Petite Boucherie.
Executive Chef Maxime Kien is a world-renowned chef with more than two decades of experience in fine dining. Growing up in the Côte D’azur region of Southern France, Maxime developed a deep appreciation for natural ingredients Southern France has to offer.
He has worked in several esteemed establishments around the country. The Hilton in Cleveland and Cincinnati, the only AAA Five Diamond recipient in Ohio and one out of 68 in the United States. His most recent position was Resort Executive Chef at Nemacolin Woodland Resort, a 5 Star 5 Diamond property in Pennsylvania.
Over the next several months, The Group NYC is launching restaurants in major cities throughout North America and Executive Chef Maxime Kien is a leader in that revolution.
Today we walk through a decadent and delicious multi-course meal.
Executive Chef Maxime Kien explains:
Tonight you’re gonna be tasting all the new dishes that started two nights ago. The idea would be to transition from what was done in the past and now with me coming in and bringing a different vibe.
People think about French food and they think about heavy food, a lot of butter, a lot of cream, strong flavors, but sometimes it’s depending on which part of France you come from, it’s gonna be something completely different. If you drive for 30 minutes, it may feel like it’s the same region, but no, it’s gonna be different aromas, different flavors, different techniques.
So tonight is going to be some dishes that we just started that are going to be a little bit more on the lighter version as we approach spring and summer.
I believe a good idea would be to start with the leek salad. It’s very light. The idea of taking a simple product [such] as a leek and then making it as your starter dish. I’m not trying to be pretentious. You can go anywhere in the city and you will not find a leek salad on any other menu besides us. I did that menu for my tasting for Emil (Stefkov), the owner, and he absolutely loved it.
And that, to me, was good recognition to put that on the menu because it’s simple it’s rustic, but it’s very flavorful; and you’re not gonna find it anywhere else.
After that, the scallops. That’s another dish that I did for Emil and everybody loved it. And so we’ll be able to see dishes that have just gotten started.
I explain to Chef Max that I always look for a “story” within the courses, from starter to entree to dessert and more. Is he telling a story with his courses?
My story is: simplicity is best. I don’t try to do an overly-complicated dish that you’re not gonna be able to understand. So simplicity. Taking a beautiful product as simple as a leek, [deciding what’s] gonna complement it, and it’s gonna give you a chance to be able to taste something that hopefully you’ve never tasted before, or not in that fashion at least. Being able to say, ‘Oh, you know what? That leek salad was so simple that it was beautiful. That’s what I’m trying to accomplish. That’s the whole story.’
![Boucherie Old Fashioned Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum](https://dailyovation.com/wp-content/uploads/2023/04/Screenshot-2023-04-21-at-8.02.30-PM-1024x733.png)
Boucherie Old Fashioned Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum
Boucherie Old Fashioned
Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum
An excellent rendition of the Classic Old Fashioned. The lavender adds dimension to the nose. The Espolon Anejo added spice to the mouth.
![Chef Maxime Chien La Grande Boucherie Salad De Poireaux](https://dailyovation.com/wp-content/uploads/2023/04/Screenshot-2023-04-21-at-8.02.41-PM-1024x760.png)
Chef Maxime Chien La Grande Boucherie Salad De Poireaux
Salad De Poireaux
Braised leeks and smashed eggs vinaigrette topped with roasted hazelnuts.
This is a meal by itself. Refreshing, but providing an earthy note. An excellent palate cleanser. But surprisingly filling starter dish.
![Chef Maxine Kien's La Grande Boucherie Les St Jacques Roties](https://dailyovation.com/wp-content/uploads/2023/04/Screenshot-2023-04-21-at-8.02.18-PM-1024x766.png)
Chef Maxine Kien’s La Grande Boucherie Les St Jacques Roties
Les St Jacques Roties
Roasted scallops, thyme polenta, and herb salad
This was presented exactly as I could have wished for. Per Chef Max’s suggestion, it was a simple dish, delivered incredibly well. It was heaven to look at, smell and taste. By my third bite, I still wanted more.
Branzino
Pan-Seared Mediterranean Branzino, topped with Olive Oil vinaigrette and watercrest salad.
A perfect combination of flavors. The white fish was tender and flavorful. The carrot, onion side was a partner without ever overwhelming the star of the plate. Highly recommend.
![Chef Maxime Kien's La Grande Bouchiere Flan Parisien](https://dailyovation.com/wp-content/uploads/2023/04/Screenshot-2023-04-21-at-8.01.48-PM-1024x666.png)
Chef Maxime Kien’s La Grande Bouchiere Flan Parisien
Flan Parisien
Vanilla Malagasy custard with gianduja heart
Pushing your spoon into the crust as it bursts creates a sensual triumph. The flan’s crumbly, biscuit-like texture allows your spoon to ease in and pull out the most delicious Vanilla Malagasy. You might promise yourself you’re only going to have one bite. But this plate deserves more attention leaving you craving a second or third spoon visit. And honestly, you’ll be dreaming about it again tonight.
Chef Max fulfills his promise. Not only are the new menu items light, Spring and Summer-oriented, but they’re unique to Manhattan.
If you’re a passionate foodie who craves new and invented plated, full of original flavors, presented simply, but powerfully, you need to visit La Grande Boucherie.
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Jérôme Peschard Leads Vietnam Art Renaissance, Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
![](https://dailyovation.com/wp-content/uploads/2024/06/From-Left-Betty-Qiffe-Pallard-Consul-General-Daniel-Stork-of-the-Netherlands-to-Vietnam-Nykky-Do-and-Milena-Padula-Spouse-of-Consul-General-of-Italy-to-Vietnam-1024x684.jpg)
From Left- Betty Qiffe Pallard, Consul General Daniël Stork of the Netherlands to Vietnam, Nykky Do and Milena Padula- Spouse of Consul General of Italy to Vietnam / photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-1-scaled-e1719530418374-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
![French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry](https://dailyovation.com/wp-content/uploads/2024/06/French-Pop-Artist-Jerome-Peschard-Portrait-2-683x1024.jpg)
French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
![](https://dailyovation.com/wp-content/uploads/2024/06/group-1024x684.jpg)
From Left- Tracie May, Milena Padula- Wife of Consul General of Italy to Vietnam, Sofitel Saigon Plaza Hotel Manager Alistair Minty, Lindsay Nutley, Consul General of Australia to Vietnam Sarah Hooper, Simon Pugh and Michael Hooper // photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-4-scaled-e1719530504956-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
![](https://dailyovation.com/wp-content/uploads/2024/06/Painting-2-scaled-e1719530437404-684x1024.jpg)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
![](https://dailyovation.com/wp-content/uploads/2024/06/Saigon_03-970x1024.png)
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Join Us MidTown NYC for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Join Us for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
![New York Wine Studio's Alan Tardi](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-6.13.37 AM-898x1024.png)
New York Wine Studio’s Alan Tardi
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel.
MC Petey Majik hosted the 2-day Vietnam Cocktail Festival 2024 June 14-15 celebrating with flavor, masterclasses, magic, competition. Tracie May captured it all.
Photos courtesy of Nick Middleton @glam.foodbev
![Tracie May at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/Dancing-with-DJ-1024x1024.jpeg)
Tracie May at Vietnam Cocktail Festival 2024
A spectacular 2-day summer celebration, welcomed over 1000 cocktail enthusiasts and connoisseurs alike to the iconic Sheraton Saigon Grand Opera Hotel.
The vibrant cocktail carnival featured a dazzling array of over 130 cocktails from 36 premium global spirits, liqueurs and mixer brands.
![Fernet Branca poured at event](https://dailyovation.com/wp-content/uploads/2024/06/Fernet-Branca-684x1024.jpeg)
Fernet Branca poured at Vietnam Cocktail Festival 2024
A gathering of Vietnam’s top mixologists, innovative concoctions were expertly mixed by a combination of the country’s most respected bartenders and up-and-coming talents.
Cocktail Carnival part of Vietnam Cocktail Festival 2024
At the heart of the festival was a showcase of Vietnam’s craftsmanship and creativity, where seasoned mixologists flexed their skills to craft tantalizing libations.
![The Botanist at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/The-Botanist-684x1024.jpeg)
The Botanist at Vietnam Cocktail Festival 2024
From classic cocktails with a Vietnamese twist to avant-garde creations pushing the boundaries of flavor, each drink was a testament to the artistry and innovation within Vietnam’s ever-growing cocktail scene.
For guests inspired to continue the cocktail adventure at home, Mercantile Vietnam provided the option for attendees to purchase a bottle of their favorite brand from the event and have it shipped directly to their door.
Entertainment Extravaganza
The event’s charismatic MC Petey Majik led the carnival atmosphere and captivated the audience with a spellbinding magic show accompanied by igniting cocktail flaring performances from the talented Chương and Phước.
![Tracie May with Clase Azul at Vietnam Cocktail Festival 2024](https://dailyovation.com/wp-content/uploads/2024/06/ClaseAzul-678x1024.png)
Tracie May with Clase Azul at Vietnam Cocktail Festival 2024
On Friday, the stage was taken over with a charismatic live performance from Vietnam’s premier DJ and saxophone duo Omar and Pierre. The party continued Saturday with the contagious energy of DJ PIA.
Interactive Masterclasses and Exclusive Tasting Room
For spirits connoisseurs the festival also offered a wealth of knowledge with 4 optional interactive masterclasses hosted per day, where industry experts from Lady Triệu, Bruichladdich, Jose Cuervo, Highland Park and Lý Gia Viên shared their craft and insights with eager participants.
![Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin](https://dailyovation.com/wp-content/uploads/2024/06/Tracie-May-with-Michelin-Star-ChefOwner-of-Anan-Saigon-Peter-Cuong-Franklin-677x1024.png)
Tracie May with Michelin Star Chef:Owner of Ănăn Saigon Peter Cường Franklin
Luxury spirits aficionados could enhance their experience further and purchase tickets to enter the event’s Exclusive Room, featuring personalized tastings from 8 of the world’s super and ultra-premium brands, with a combined retail price of over 600 Million VND.
Competitive Spirit
One of the highlights of the festival was the highly anticipated Best Cocktail, Best Bartender and Best Brand Competitions with guests encouraged to vote for their favorites.
Bartenders from across the country battled it out for top honors.
With precision, flair, and a dash of showmanship, contestants dazzled spectators with their signature creations, showcasing the ingenuity and talent within Vietnam’s cocktail community.
![Shanky’s Whip at Vietnam Cocktail 2024](https://dailyovation.com/wp-content/uploads/2024/06/Shankys-Whip-1024x684.jpeg)
Shanky’s Whip at Vietnam Cocktail 2024
On Saturday 15th June, the 2024 winners were announced: Mai Thanh Phong’s “Banh Mi Saigon” cocktail, made with Matusalem Rum, won Best Cocktail.
Nguyen Tuan Cuong, who works at Yugen Bar and is sponsored by Shanky’s Whip, was named Best Bartender. Also, Jägermeister was awarded Best Brand of the event.
Cultural Fusion
Beyond the cocktails themselves, the festival served as a social celebration of cultural fusion, from modern Vietnamese influences to global trends, the event highlighted the diverse tapestry of brands and the pioneering people shaping the country’s dynamic cocktail scene.
Vietnam’s Cocktail Revolution
As the final glasses were raised and the last drops were savored, the Vietnam Cocktail Festival 2024 left an indelible mark on the hearts and palates of all those who attended. With its vibrant energy, innovative spirit, and unwavering passion for mixology, the festival has undoubtedly cemented its place as a must-attend event on the global cocktail calendar, promising even more excitement and inspiration in the years to come.
Cheers to the next chapter of Vietnam’s cultural cocktail revolution!
Awards were announced on Saturday, June 15th, at 8 PM
Best Cocktail of the Event 2024
- Cocktail Name: Bánh Mì Sài Gòn
- Bartender Name: Mai Thanh Phong
- Brand Name: Matusalem Rum
- Bar Name: Madam Kew Bar
Best Bartender of the Event 2024
- Bartender’s Name: Nguyen Tuan Cuong
- Brand Name: Shanky’s Whip
- Bar Name: Yugen Bar
Best Brand of the Event 2024
- Brand Name: Jägermeister
Participating Brands:
- Large Exhibitors: Lady Triệu, Jose Cuervo, Cointreau
- Medium Exhibitors: Bushmills, Naked Malt, Kaibutsu, 1800, Campari, RCR Crystalleria Italiana.
- Small Exhibitors: Kurayoshi Matsui, Duncan taylor, Lark Distillery, Hangar 1 Vodka, Maestro Dobel, Bruichladdich Distillery Company, Passoa, The Botanist, No3 London Dry Gin, Dictador The Arthouse Spirit Brand, Colombian Gin, Stranger & Sons Gin, Fernet Branca, Espolon Tequila, Michter’s, Shanky’s Whip, Gran Centenario Tequila, Jägermeister, The Kyoto, Drumshanbo Gunpowder Irish Gin, Matusalem, Brookies Byron Gin, Ly Gia Vien, Torani, Fentimans, Mercantile.
Participating Bars (in collaboration with brands):
- Kraken x The Dot Bar
- Sexton x Dram Bar
- Wild Turkey x Lost Birds Bar
- Glenrothes x Firkin Bar
Master Classes: Lady Trieu, Bruichladich, Jose Cuervo, Ly Gia Vien, Highland Park
Photos courtesy of Nick Middleton @glam.foodbev
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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“Lively, lush, and layered” — Paso Robles’ Serial Wines Expands with Flavor
Paso Robles’ Serial Wines Expands with Flavor and Filmmaking as ‘Official Wine’ at The San Diego International Film Festival
SERIAL WINES, PASO ROBLES FURTHER EXPANDS WITH TWO NEW BLENDS
Serial Wines, within the John Anthony Wine & Spirits portfolio, introduces two new wines in this series of winesshowcasing the exciting and fast-growing Paso Robles AVA: NEW Serial White Blend and NEW Serial Red Blend.
This extension of the Serial Wines collection comes days following the company’s announcement of expansion plans under the new name of John Anthony Wine & Spirits by Founder and CEO, John Anthony Truchard.
Paso Robles’ Serial Wines at San Diego International Film Festival
The two new blends join Serial Paso Robles Cabernet Sauvignon already in distribution, plus a series of exclusive, AVA-designate and single-vineyard, direct-to-consumer offerings The new blends have been crafted to showcase the incredible biodiversity from Paso Robles—America’s favorite wine region (source: USAToday 2023).
“Creating Serial, a series of wines from the Paso Robles AVA,
has been a very exciting journey since our inaugural release in 2017.
This region has earned its place on the world-class wine stage with outstanding quality and value and we’ve seen demand sky rocket,”
John Anthony Truchard
Founder and CEO
John Anthony Wine & Spirits
“Adding new Serial White Blend and Serial Red Blend to Serial Cabernet really leans into the diverse terroir that Paso has to offer with unique, interesting, and unexpected blends that have exceptional depth and complexity. Exploring and investing in this fast-growing wine region has been rewarding and it was wonderful to see the reception to these wines at the Food & Wine Classic in Aspen—some of the world’s most discerning wine lovers.”
The new 2023 Serial White Blend…is lively, lush, and layered
The new 2023 Serial White Blend, Paso Robles is lively, lush, and layered featuring Chardonnay supported by Viognier, Clairette Blanche, and Albariño.
Refreshingly acidic with a richness that lingers, this White Blend offers round flavors of lemon meringue, white peach, ripe pear, and marmalade, accented with a touch of marzipan on the finish. Gratifyingly complex and balanced, this wine was aged on neutral French oak with a kiss of lightly-toasted Acacia.
2021 Serial Red Blend…melds power with elegance for depth and richness
The Bordeaux-Rhône style 2021 Serial Red Blend is a dynamite blend of Cabernet Sauvignon, Petit Sirah, Syrah, Tempranillo, and Grenache that melds power with elegance for depth and richness. Aged in a blend of French and American oak, this wine boasts explosive flavors of raspberry, strawberry crumble, and vanilla with notes of cedar and fresh leather on a sumptuous finish.
“Serial Wines are made in partnership
with several, small Paso Robles growers across Districts and sub-AVAs that I’ve known, or met through friends of friends
from when I first started my career here,”
Jeff Kandarian
Executive Winemaker
John Anthony Wine & Spirits
“The Serial Tasting Lounge opened in 2022 with multiple District and Vineyard-Designates and it’s become a destination to enjoy the diversity of this winegrowing region right in the heart of downtown Paso Robles. For the new Serial White Blend and Serial Red Blend, we sourced multiple varietals from several growers across the region, as well as our own estate. These new wines will be available nationally, so for those who have yet to visit here, they are an exceptional way to experience Paso’s stunning terroir.”
Paso Robles’ Serial Wines as ‘Official Wine’ at The San Diego International Film Festival
Debuted at the 2024 Food & Wine Classic in Aspen last week, the two new blends have unique, original-art labels in contrast to the sleek, matte-black label on Serial Cabernet Sauvignon. The complex and evocative artwork on the new blends reflects the nuances and detail of these wines.
The Serial White Blend label depicts a young woman partially shrouded in fog with breaking clouds, alluding to Paso’s cooler microclimates where the grapes were sourced.
Gracing the Serial Red Blend, a Royal Stag stands stalwart in the pouring rain, symbolizing the regality of the Cabernet Sauvignon grape that anchors this blend and the fertility of the vineyards from which grapes were sourced.
Official Wine Sponsor of The San Diego International Film Festival
Alongside the expansion of the Serial Wines collection, the brand also announces a new partnership with The San Diego International Film Festival as Official Wine Sponsor. Celebrating over 20 years as a premier event on the international film festival circuit, the festival will take place October 16th to 20th, 2024, with pre-festival Film Insider Series events June through August, hosting over 10,000 discerning film lovers in Balboa Park and La Jolla.
“The Serial brand has a lot of layers—from Executive Winemaker Jeff Kandarian’s deep knowledge from his early career in the Paso Robles AVA, to the artistry of the wines showcasing tiny vineyards, and the complexity and versatility of the wines themselves,” said Sarah Montague, Chief Marketing Officer, John Anthony Wine & Spirits.
“So as we looked for a platform that shared Serial’s values of curiosity, discovery, community, and sensory storytelling, film festivals emerged as a perfect fit. We are honored to pour our wines for San Diego International Film Festival goers, celebrate the power of film with every pour, and amplify the enjoyment of every story told with these exceptional wines. ”
To celebrate this exciting partnership, Serial Wines and San Diego International Film Festival are hosting a thrilling opportunity for wine and film aficionados to enter for a chance to win a trip to the October festival. One lucky winner could win a round-trip airfare for two to San Diego, hotel accommodations, and two four-day passes to the San Diego International Film Festival.
Wine lovers can find more details, including rules and how to enter, at https://www.serialwines.com/sdfilmfest.
For more information about Serial’s series of outstanding Paso Robles wines and how to stock them please visit SerialWines.com/Trade.
Experience the Serial Tasting Lounge in downtown Paso Robles or meet us at The San Diego International Film Festival, and learn about other upcoming events at SerialWines.com.
Follow @SerialWines on Facebook and Instagram for Paso Robles wine news from Serial and more chances to win.
About Serial Wines
Serial Wines is a series of wines sourced from across the diverse Paso Robles AVA and its 11 Districts, conceived in 2015 by Vintner, John Anthony Truchard and produced by Executive Winemaker, Jeff Kandarian—who started his career in Paso Robles and has a deep understanding of its terroir.Working with like-minded, meticulous winegrowers, the Serial Wines collection includes: varietal-specific, nuanced blends, AVA-designate, and single-vineyard releases which express the best of the region.
Part of the John Anthony Wine & Spirits portfolio, Serial Cabernet Sauvignon and NEW Serial White Blend and Serial Red Blend are available at fine wine retailers. An extended selection of limited releases can be purchased online through the winery at SerialWines.com and at the stunning Serial Wines Tasting Lounge within the Historic Odd Fellows Building, downtown Paso Robles—named USA Today‘s 10Best new wineries in 2022.
About The San Diego International Film Festival
The San Diego International Film Festival is the region’s premier film event and one of the leading stops on the independent festival circuit. The Festival offers a totally unique film experience; including world premieres, never before seen studio releases and the best in independent filmmaking.About John Anthony Wine & Spirits
John Anthony Wine & Spirits, established by Founder and CEO John Anthony Truchard includes John Anthony Vineyards, Serial Wines, Weather Wines, and JaM Cellars. John Anthony Vineyards produces exclusive wines created from small vineyard sites in Oak Knoll District, Carneros, Calistoga and Coombsville regions, all available in the winery’s downtown Napa Tasting Lounge.Serial Wines is a curated collection of wines from Paso Robles and beyond—lush, and vibrant, sourced from exceptional vineyards in this exciting wine region. Weather Wines is a collection of Burgundian varietal wines grown in their most-perfect microclimates and highlighting the dynamic relationship between vines, terroir, and the elements.
JaM Cellars was founded in 2009 in response to the downturn in the economy and experienced triple-digit growth in its early years by offering wines made in the tradition of great California winemaking at accessible sub $20 price points.
Today, Butter Chardonnay from JaM Cellars is the #2 selling Chardonnay above $13 in the U.S. (source: Nielsen scan data 2024).
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The Magic of Italy’s Trentodoc Sparkling Wine, Giacomo Malfer Reveals Their Tasty Secret
Italy’s Trentodoc has a history of producing incredible sparkling wine, Giacomo Malfer reveals their tasty secret.
We had the chance to sit down with Revi Trentodoc’s Giacomo Malfer to talk about the Italian Trentino region, their multi-generational family business, favorite foods, and of course their legendary sparking wines.
Listen to the podcast here:
Giacomo, Can you share some of your favorite memories that include a wonderful sparkling wine celebration?
I’m very happy to talk about Revi and my family and my world. One of the best memories that I remember with sparkling wine Trentodoc was my 30th party. I invited a lot of friends. The bottles, one by one [were poured and put] on the floor [lined up] around the house. But, the most important thing was the joy, the happiness, to enjoy that party.
In history, Trentodoc sparkling wine is the best product for celebrations. So celebrating my birthday or other important things in life is one of the best things that we produce of that kind of product can make because We work our life to produce something people enjoy the best highlights of the life. So what’s better? And one of my best memories is my 30th birthday party.
You mentioned celebrating with your family. Tell me what it’s like growing up in a winemaking family.
Paolo, my father, for me is a common star because when I was young, I never wanted to go on with the winery. It’s funny to know because today it’s my life. Sometimes [I feel like] it is my girlfriend. Francesca is my real girlfriend. So it’s matches perfectly now with my life and with my private life.
Courtesy of http://www.revispumanti.com/
Someone said that if you love your work, you’ll never work a day in your life. I think that idea is very important. As I said earlier, there is something very beautiful about making something that people used to celebrate.
I remember when my father Paolo would talk about wine and producing wine, his eyes would shine. That shine was one of the first things that was useful for me to start and work in the wine industry. I remember that Paolo said to us to do what we wanna do, not follow the winery. Because it was his passion, not his first job. He said, ‘this is my passion. I want to work with Revi as a passion.’ In fact for 30 years that was not his job. He started when he was 13 years old.
He was in a classroom with only females. He found a book with an article on Dom Perignon. He came home and asked my grandfather [for] some white wines because we were an agriculture family. And he said, I wanna make champagne now. And my grandfather laughed, because my Dad was just a young boy. But you know what? He said, okay, you can try a very small batch.
My grandmother made bread each week, so Paulo asked my grandmother for some yeast, and put it inside with the sugar.
And on Christmas of 1963, my family enjoyed the holiday with methodic champagne noir. Because in Italy at that time we could name the methodic champagne, the classic method with the second fermentation in the bottle. And so after that, he studied at school, and then he started with Revi in 1982. And for 30 years it was his hobby.
I believe it was one of the most important things, to grow up with passion, in my father, in my brother Stefano and in me, because he’s never forced us to follow that.
We both studied economics. But I remember many memories about when my grandmother would take the broth to the people who helped my father in the winery. I have some memories that is between the brain and the heart. I believe that premise was the first seed to grow the passion. After that, my brother Stefano, the producer and manager; we followed because we were tasting all the time with my family together. We are looking for a very clean, very fresh identity wine of our region.
The best thing that I believe our father gave us is a way to read the wine world. This is the identity. We always want to find in Revi our territory. He was one of the first to produce the zero dosage. We have been producing zero dosage or pas dose, you know, that is the same since 1983. The first harvest of the first vintage of pas dose Revi was 1981. It was very, very uncommon for that period, even just five years ago it was uncommon. But 40 years ago.
I believe inside that particular label is the philosophy of our winery, and we want go on with that. So the second generation, me and my brother Stefano, for sure, we wanna follow that.
There’s a lot less magic in economics than there is in sparkling wine. Was there a moment when you realized, ‘I need more magic?’
Yes, I remember. When I was 13 or 14 years old, and I was helping my father in the vineyard, I didn’t like it because it was very warm and some activities were very slow. My friends would go to the swimming pool, and I was with my father. So I said, I want my office, with my shirt and air conditioning and not be here.
But at the end, I really love the people and finding magic. Because it all starts from a piece of wood and arrives at the end in a bubble, in the most beautiful moment that you put that wine in a glass and enjoy with your friends and your family.
There was not a very clear moment when I changed my mind and said no economics, but wine making for sure.
I made the commercial part of the winery. So economics is important and now it’s the economics of a winery. I found a very good way to have a little bit economics and stay in the best [wine] world.
I always tell my friends and my girlfriend, we are working for something that others work for the Saturday night or the Friday night. That is super beautiful, because celebrating is the best thing. To enjoy life is to celebrate the big things and the small things. The small things could be simpler, pizza with friends.
I think the theme that I’m learning is the magic of celebration. Let’s seque to the magic of your region.
Yes, for sure. The [Dolomite] mountains area is one of the important things. And thanks to the mountain region, we can have the freshness, the aromas that come up from the difference in temperature between day and night.
At the same time, we have a region that goes from 200 meters in altitude over to 700 meters. More than 70% is over 1,000 meters in altitude. So it’s a very mountain region. And the valley also is a mountain valley, because the fresh air comes down from the mountains and goes through our vineyards. That’s increases the performance and the structure we find in our glass of trentodoc.
Wine Enthusiast awarded us as one of the best wine areas for Trentodoc because we can have the maturity of the grapes, and at the same time we defend the freshness. So we have a balance between the complexity, the perfumes, the aromas thanks to the mature grapes. We don’t forget and lose the freshness, the acidity freshness, very important to enjoy, because at the end, one bottle, one glass, you have to drink to enjoy it.
Another thing that is important here is the soil, limestone, there are different soils. And that gives us some different shades about Trentodoc. This is one of the most important things not only here in Trentodoc, but in the wine world.Drinking is a way to take a trip in your life. It’s very nice to drink the same wine, the same grapes in the same area, but at the same time, find something different. Not only because its comes from different wine growers, but because the soil, the terroir.
For example, Albano, the small village where I come from, where Revi was born.
Re Vino [translates to] “king wine”, because it was one of the best areas in Albano, my village, to produce grapes for wine. Albano was named from Veronelli, one of the best and most important, wine journalists in Italy.Why? Because many private people in the area made their own classic method, sparkling wine. It was an agricultural village, but they didn’t make only still wine. They made sparkling wine. So that is the terroir. That is the the know-how, the idea of one place, not only the type of soil or the wind.
Here in Trentino, in our vineyard we have some of the best soil, Cavaliere Nero.
Cavaliere Nero is 100% Pinot Noir, it’s clay and red marble. Now red marble was the motherstone. And we have clay. It is a very important Pinot Noir. It is a very important red pinot noir dressed by the bubbles.Sticking with the region for a moment, tell us about what’s it like living in that area today?
It’s a mountain region so we have ski slopes we can enjoy in the winter season. But the mountains are really magic during the summer. On my summer holidays, I want to go to the sea. We have one of the best lakes in Italy, Llago di Garda.
A few weeks ago there was the Gambero Rosso event, where I tasted your sparklers for the first time. Let’s talk about the bottles.
You tasted the classic one, Revi Brut Trentodoc, the Revi Reserve 2012.
Revi Brut Trentodoc has 40 months on lees. Both are Chardonnay and Pinot Noir.
The Chardonnay grown here in Trentodoc gives very good aromas, good acidity, good freshness. Pinot Noir in more in altitude, gives us the body.Courtesy of http://www.revispumanti.com/
In the Pinot Noir of the brut, it’s only for the body. Not for the structure.
With aging, the wine comes out with notes of Pinot Noir. In fact, in the Reserva 2012 or other Revi, when it stays many months on the yeast, you find the perfumes of the Pinot Noir, we have the classic line: Revi Brut, Revi Rose, Revi Dosaggio Fero. They are all made with a cuvee of Chardonnay and Pinot Noir. 20% white and more in the rose, because we have 70%, helps us to give a lot of structure and body.
Chardonnay is a major part of it and that is very important for the Brut as for the Reserva, because it gives us the freshness in the Reserva.
People always ask me which is my favorite, the Brut or the Reserva?
It really depends. It depends on the time of day and my mood. In the summer when it is warm, I like really a glass of fresh Brut classic, because it’s simple. I want to chill out a little.
Then on the same day at dinner we drink a glass or a bottle of Reserva tasting and pairing with some foods.
With the Brut, the tasting notes are apples. One of the classic notes. Toasted nuts. All very light and delicate.
If you ask me what to expect if you taste a glass of Revi Brut, you have to expect some fresh apples, some flowers, a little toast, and freshness and joy on the palate.
For the food pairing, some salami or fromage, very simple aperitivo that you can have in your house.One of the best pairings that I really love is with pappardelle or a pasta with white ragu and parmesano, because it’s delicate and a little bit salty. Parmesano’s taste is not so aggressive, it’s also delicate. And with the Brut I love a lot.
I love pappardelle, I love pasta for sure. I’m Italian, you know, so… I’m a pasta lover.
Thinking about Reserva, you can really go all over the world with the taste. You can also pair with fusion cuisine, you can have some more taste.In our Reserva, we have the structure, the body, the complexity at the same time, the very freshness. So you can enjoy that glass with some fatty foods, because it’ll clean up your mouth and have structure. Carpaccio, branzino, fresh fish.
Is there a unique or surprising food that you wouldn’t traditionally think pairs well with your wines and yet it did?
I love surprising myself with pairing foods. As you were talking, I was thinking of risotto with porcini, with gouda.
During the [pandemic] lockdown I stayed with my family and during our Sunday meals, we had a violet rosemary [herb sprig] inside a glass was amazing.
I believe, one of the best important things, if you are in a winery, in a restaurant, you have to taste and try. Be curious.
Something we really aim for with our audience is helping someone who’s curious and eager, helping them understand what they’re trying so they can have more appreciation for the taste and the flavor.
Can you walk us through the process of the classic method?
The first part, it’s common, like still wine. You grow the grapes. It’s very important to have high quality raw materials at the start. Then you have harvest after one year. Then you press, you have the first fermentation, that is the vinification.
The very important different thing about sparkling wine and a classic method, for example, in 100% Chardonnay is when you want to have a chardonnay for a base of sparkling wine, you have to have more acidity. So your harvest is a couple of weeks [earlier]. It depends on the velocity of the maturation.
But we can say between one and two weeks before, because you have to preserve the freshness, the acidity.
Then after harvest, you have a different vinification. It depends if you want to, to make a rose or a white wine. In that case, you have a maceration on the skin of the grapes of Pinot Noir. If you want a Blanc de Noir, a white wine from Pinot Noir, you have to separate the skin of the grapes, from the juice.
After the first fermentation we make the cuvee. We sit with my family and taste, and discuss which kind of chardonnay goes inside with some percentage of Pinot Noir.
For example, we talked about the Revi Brut and 80% of Chardonnay, and 20% Pinot Noir. So [a blend of] Chardonnay 1-2, and 7 with 20% of Pinot Noir or a [blend of a] couple of Pinot Noirs, it depends on the vintage of the year.After that, we put inside the Liqueur de tirage, so yeast and sugar, like [if you] make bread. You put all inside a bottle and you cork. So, the yeast starts eating the sugar and give us the bubbles.
That activity let’s the yeast work.
One important thing for Trentodoc it it’s made with only grapes of the Trento area: Chardonnay, Pinot Noir, Pinot Meunier and Pinot Blanc.
First of all, we use Chardonnay and Pinot Noir. In Revi we use only Chardonnay and Pinot Noir.
To be Trentodoc, it has to stay on the lees, for a minimum 15 months. To be Vintage Trentodoc, it has to stay for two years, 24 months. We have two years on the grapes of just one harvest.
For example, the 2018, to be Reserva Trentodoc has to stay minimum three years on lees, so 36 months with just one harvest.
After that, we have the bubbles inside the bottle, also the yeast. So we have to make the. [Years ago] we made it all by hand, today is automatic. It’s useful to clean up the wine from the yeast to have at the end of this activity a brilliant sparkling wine. Then we have the disgorgement. The isgorgement is made with glass, so we freeze that part of the yeast.
And with the pressure between six and seven bar with the disgorge. So we open the bottle, the pressure pulls out that cork freeze of yeast, and we have a very brilliant, sparkling wine.If we don’t add [anything] because, sparkling wine is special wine, because we can add sugar, and with the sugar, we can define the type of Trentodoc sparkling wines who had, for example, de Natura, de Dossagio Ferro, after we have the extra Brut Brut, and go on with more sugar wine.
We can add something to create a very secret recipe of each winery. At the end, a couple of month minimum to recalibrate the sparkling wine, with this liquor disposition. We have the magic done. From some grapes to a glass full of emotional, nice moments and full of bubbles.
Outstanding. The magic and the science involved,.
Our payoff is when magic and technique meet, because that is sparkling wine.
As we wrap up, where can we find Revi, browse and shop?
I wanna ask your audience to be our ambassador. You have to go and ask [restaurants and shops] about Revi. When you find Revi, you have to try Revi.
When you don’t find Revi, you have to ask for it.
You can find us on Instagram and on our website Revi.com.
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High Line Art Annc’s 2022 High Line Channels Featuring works by Kevin Jerome Everson, Ilana Harris-Babou, Jasmina Cibic, Cheng Ran
High Line Art announces 2022 season of exhibitions for High Line Channels Featuring works by Kevin Jerome Everson, Ilana Harris-Babou, Jasmina Cibic, Cheng Ran
High Line Art announces the 2022 season of exhibitions for High Line Channels—an ongoing series of video projections in the semi-enclosed passageway on the High Line at 14th Street.
High Line Channels is the only video program in a New York City park available 365 days a year, and features emerging and established artists from around the world.
Rotating every two months, this year’s program includes solo presentations by Kevin Jerome Everson, Ilana Harris-Babou, Jasmina Cibic, and Cheng Ran, as well as a thematic group exhibition, Spiritual Technology.
The films and videos presented by these artists explore a broad range of themes:
birds and our relationship to wilderness with Kevin Jerome Everson;
self-improvement and wellness culture with Ilana Harris-Babou;
how governments assert power and values through architecture with Jasmina Cibic;
the poetics of daily life in China with Cheng Ran in a US premiere, and the relationship between techno-utopias and psychic connections to the earth in Spiritual Technology.
In addition to these five exhibitions, a sixth program, the next High Line Originals commissioned film, will be announced in the coming months.
High Line Channels is organized by Melanie Kress, High Line Art associate curator.
Kevin Jerome Everson State Bird January 6–March 16, 2022 Kevin Jerome Everson (b. 1965, Mansfield, Ohio) is an artist based in Charlottesville, Virginia, and Professor of Art at the University of Virginia.
Everson, whose practice encompasses printmaking, photography, sculpture, and film, makes work that reflects gestures or tasks caused by certain conditions in the lives of working class African Americans and other people of African descent. Everson’s sculptures are often casts of everyday objects made in the factories in his Ohio hometown.
For the High Line, Everson presents four films: Brown Thrasher (2020), Mockingbird, (2020), Cardinal (2019); and The Foothills of the Allegheny Plateau (2019). The films begin with a pair of binoculars made in the Mansfield Ohio Westinghouse factory during WWII (where the artist was briefly employed) that Everson cast in bronze and rubber, rendering them useless. Everson staged the films in Georgia, Mississippi, and Ohio (the first three films are named for those places’ state birds), inviting family members to “look” for birds with the props. Everson limits these films to the extreme foreground, denying viewers any clarity as to the exact place of filming. Presented on the High Line from winter into early spring, the exhibition brings brightness to winter days in the park and ushers us into the season when the birds start to sing again in New York and the park comes alive.
Ilana Harris-Babou Help Yourself March 17–May 11, 2022 Ilana Harris-Babou (b. 1991, Brooklyn, New York) is an artist living and working in Brooklyn. Harris-Babou is known for her videos that parody reality television tropes such as cooking and home-improvement shows, and star her and her mother, Sheila Harris. Across her videos and sculptures, she focuses on “self-improvement” and how aspirations for health and wellness become framed as moral decisions in contemporary culture. Especially in Harris-Babou’s most recent work, she shifts her frame to question how inequality in the US is presented as a failure of personal decision-making and commitments to wellness.
For the High Line, Harris-Babou shares four films: In Cooking with the Erotic (2016), the artist and her mother use real food, art materials, and construction materials to offer tutorials for absurd concoctions. Finishing a Raw Basement (2017) is filled with home-improvement buzzwords like “modern,” “transitional,” and “classic” alongside Harris’s calls for reparations. In Fine Lines (2020), Harris performs her beauty routine tutorial for a meeting with a real estate developer who is trying to buy her Brooklyn home. For Leaf of Life (2021) Harris-Babou interviewed her sister about her experience working as a disillusioned health-care professional, as well as diet and wellness practices following the popular health guru, herbalist, and healer Dr. Sebi.
Jasmina Cibic Halls of Power July 7–September 14, 2022 Jasmina Cibic (b. 1979, Slovenia) works in film, sculpture, performance, and installation to explore “soft power” and the ways that governments use state-sanctioned culture—dance, music, painting, and architecture—to communicate certain principles and aspirations. She begins her projects in archives, researching moments in history through what she calls “historical readymades”: speeches, government meeting minutes, architectural plans, or even dances or songs that reflect government values. Her artworks often focus on how Modernist architecture has been used to establish various state identities, particularly during moments of ideological and political crises.
On the High Line, Cibic shares three films. In The Pavilion (2015), five dancers assemble an architectural model that merges two buildings created to house patriarchal desire: the pavilion the Kingdom of Yugoslavia built for the 1929 Barcelona EXPO and the unrealized house for iconic performer Josephine Baker designed by Austrian architect Adolf Loos. Nada: Act II (2017) restages famed Hungarian composer Béla Bartók’s 1924 pantomime ballet The Miraculous Mandarin, as selected by Yugoslavia to represent its new political and aesthetic direction at the 1958 Brussels EXPO. State of Illusion (2018) posits the disappearing act of a nation state— former socialist Yugoslavia—as a magician’s illusion. Taking place on the High Line, a relic of infrastructure that has become a civic monument for industrial reuse, this exhibition invites us to think about the ways that the buildings and structures around us reflect the values of those who build them.
Cheng Ran Chung Kuo (Ck2k2x) September 15–November 9, 2022 Cheng Ran (b. 1981, Inner Mongolia, China) lives and works in Hangzhou, China. He is best known for his poetic films and videos that describe specific places and the experience of living in them. Cheng staged some of his earliest video works in his apartment, on the streets of Amsterdam, on a car ride through Iceland, telling grand truths through the mundane poetry of everyday life. His works have since expanded to immersive multi-channel installations and epic films that contrast historical sagas and rapid modernization. For the High Line, Cheng presents the US premiere of his feature-length film Chung Kuo (Ck2k2k) (2017–2022). The film revisits famed Italian filmmaker Michaelangelo Antonioni’s controversial documentary portrait Chung Kuno—Cina (1972). Anotioni filmed the work at the invitation of the Chinese government, but focused on the people presumed to have been at the edges of his official tour.
The final film sparked outrage among Chinese cultural critics and the general public for its failure to show an accurate portrait of the country. Cheng’s film offers a new portrait of contemporary China, opening with the question “Is this another dream?” The film comprises 100 short documentary-style videos, each ranging from a few seconds to almost one hour. Taking place among skyscrapers, farmland, and wilderness, some of the clips are staged while others are filmed from life. With this work, the artist records the present and imagines future ghosts of modernization. ART Spiritual Technology November 10, 2022–January 4, 2023 Spiritual Technology features three artists exploring how relations between spirituality and technology shift over time, including links between science, myth, belief systems, and our connection to the planet. Science fiction holds up a mirror to our potential futures and to our present. The works in this exhibition tease apart tensions between techno-utopian promises and intuitive connections to the biological world. Cannupa Hanska Luger’s (b. 1979, Standing Rock Reservation, North Dakota) We Live Future Ancestral Technologies Entry Log (2019) is an Indigenous science fiction film wherein two figures perform land-based rituals, wearing regalia that mutes the senses. The film describes a mass exodus from earth by those who destroyed much of it, and those remaining behind to repair it. Ursula Mayer’s (b. 1970, Ried im Innkreis, Austria) Atom Spirit (2016) is also set in the near future, one of increasing biomedical innovation. Made with individuals from the LGBT community in Trinidad and Tobago, the work follows a group of evolutionary geneticists creating a cryogenically frozen arc of DNA from all forms of life on the islands. In Suzanne Treister’s (b. 1958, London, England) HFT The Gardener (2015), Hillel Fisher Traumberg is a stock trader who experiences hallucinogenic states while observing high-frequency trading graph patterns.
Deep research into psychoactive drugs converts Traumberg into a technoshamanic outsider artist, connecting psychoactive plant names with companies in the Financial Times Global 500 in a search for the true nature of consciousness.
ABOUT HIGH LINE ART
Founded in 2009, High Line Art commissions and produces a wide array of artwork, including site-specific commissions, exhibitions, performances, video programs, and a series of billboard interventions. Led by Cecilia Alemani, the Donald R. Mullen, Jr. Director & Chief Curator of High Line Art, and presented by the High Line, the art program invites artists to think of creative ways to engage with the unique architecture, history, and design of the park, and to foster a productive dialogue with the surrounding neighborhood and urban landscape. For more information about High Line Art, please visit thehighline.org/art.
ABOUT THE HIGH LINE
The High Line is both a nonprofit organization and a public park on the West Side of Manhattan. Through our work with communities on and off the High Line, we’re devoted to reimagining public spaces to create connected, healthy neighborhoods and cities. Built on a historic, elevated rail line, the High Line was always intended to be more than a park. You can walk through gardens, view art, experience a performance, enjoy food and beverage, or connect with friends and neighbors—all while enjoying a unique perspective of New York City. Nearly 100% of our annual budget comes through donations. The High Line is owned by the City of New York and we operate under a license agreement with NYC Parks.
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