NBA Hall of Famer Tony Parker shares his dinner party secrets, favorite french summer escapes and the future of the Rose’ Revolution.
In his incredible basketball career, Tony Parker earned four NBA Championships with the San Antonio Spurs, was selected for six All-Star teams and named MVP of the 2007 Finals.
But these days, his passion for food and wine is keeping him even more inspired.
Starting as a boy growing up in France, the memorable dinner parties he hosted during his NBA days, his summer escapes to French Vineyards during the off-season.
It’s no surprise that now he diving into the French wine world, buying Château La Mascaronne in Provence with legendary business partner Michel Reybier.
A magnificent adventure for the next vintage of his life’s journey.
Château La Mascaronne Rose’ COURTESY OF CHÂTEAU LA MASCARONNE
Today I sat down with Tony Parker (over audio-only speakerphone) for a conversation about dinner parties, french vacation, getting busy in vineyards, and the future of Rose’ wine.
The conversation has been edited for length and clarity. The full conversation can be found on our YouTube channel.
Also, the podcast version is here:
You’ve been diving into the world of winemaking with Michel Reybier and his team. Can you talk a little bit about the adventure, any surprises or lessons?
It’s been amazing. I always wanted to invest in a project like that. The first time I tried wine was when I was 17 years old. I wanted to keep learning about it and get my knowledge better around the wine world. And so when I was 19, I finally made enough money to afford all those great wines.
I was lucky enough to play for a coach who loved wine, had a huge collection, was reading wine magazines every trip. And so that’s how we bonded. As I got better, in my knowledge of wine, I started to invite all the best [people] in San Antonio to come to do a nice dinner at my house with Coach Popovich, and then the next day I would invite them to a Spurs game.
Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
Then during the summer I started making trips to the vineyard. I started to know them better. Because in the wine world, obviously, you have great families. They’re super passionate. And that’s how I started; working on my allocation and the good bottles, the Reserves.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
When I retired I wanted to be more involved. But it’s very hard to invest in the wine business because it’s either in the family for generations and generations. Those big companies buy everything. And so I was very lucky, through mutual friends I met Mr. Reybier and after talking for six or eight months, we decided to become partners. Now I’m a proud Owner / Ambassador / Everything.
You mentioned the wine dinners you had in San Antonio. Just for us massive foodies, can you help us fantasize for a moment?
What kind of food was served? What kind of wines were poured? Can you take us back to those nights?
I had a private chef. My private chef would work with the vineyard. We tell them who’s coming, how many people, which bottles and what year they will send us.
Then they will work with my staff to make sure we make a menu accordingly, to make sure that everything is matched with what we are drinking.
So when the [dinner party] came to my house, we tried [the vintages] 1969, 1982, 2000 and 2009. It was unbelievable. Great bottles, great vintages.
And for me, I’m very lucky too because I’m born in 1982 and it’s one of the best years for wine, especially in Bordeaux. So every time I visit a castle in Bordeaux, the employees are always super happy because it’s a good opportunity for them, as the owner, to open an ‘82 [vintage].
Most of the time, they’ll come and say thank you to me, saying it’s [their] first time trying an ‘82 [vintage]. Because nowadays, they don’t open those 82’s a lot.
You’ve hinted at your sports background, obviously you have become a master. Is there any lesson that you mastered in sports that you’ve brought into the wine world with you?
The passion and the work ethic. Obviously in the wine world I will never try to be and talk like a Sommelier, they studied for that. Even if I have good knowledge and I’ve been working with vineyards. And I’m learning all the time, especially since I’ve been owning vineyards. I did Harvest. I did the assemblage. Which is when you try all the possible [options], and you decide what the wine is going to be.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
I’ve been working with great directors. Our director is unbelievable. The director at La Mascaronne, she’s great too. And so for me, it’s been great knowledge, and a great learning process to learn even more about wine.
What inspired you to choose the partner with Chateau La Mascaronne?
When I met him, I knew he was huge in the wine business and obviously it brings a lot of credibility when you work with somebody like Michel Reybier because he’s been at this for so long and he’s the owner of one of the best wines in the world with Château Cos d’Estournel.
That’s how I knew him and that was big time. When he talked about La Mascaronne, he bought it from Tom Bove.
Back in 2006, when I started going on vacation every summer, I started drinking Rose’ with my brothers and my friends. We love rose’ in the summer.
That’s when Miraval took off. Brad Pitt bought it with Angelina [Jolie]. He bought Miraval from Tom Bove.
Tony Parker at Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
So [I thought] if Tom Bove hit that property perfectly with Miraval, for sure [it can happen] with La Mascaronne, it’s just a matter of time before we can do something amazing.
What’s next for you as far as the wine world goes?
Our premium rosé just came out from La Mascaronne. Only 3,000 bottles.
We’re working on more premium one’s now. I think that’s where things are going with rose’s. All these big companies and all the knowledge that they get from the red wines is coming into the Rosé world, where the Rosé is going to get better and better.
For more information on Tony Parker and La Mascaronne:
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.
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.com
Legendary Pittsburgh Restauranteur Joseph Costanzo Jr. Reveals all in his Tasty Memoir with “On The Rocks”
On the Rocks chronicles the real-life journey of restaurateur Joseph Costanzo Jr., from his rise to success in the 1990s as a owner of the highly acclaimed Primadonna Restaurant, radio host, columnist, and aspiring politician to his sharp fall in the early 2000s, ending in an investigation and a stint in federal prison.
Costanzo is a complex character, whom readers will admire for his confidence and rebuke for his arrogance, will love for his generosity and despise for his egotism, and will learn from in both his attention to detail and lack thereof.
This driven, not-your-average-Joe is an unforgettable character who achieves the seemingly impossible but can’t help getting in his own way. Come along with Joe for a bumpy ride on the rocks
Today, we’re having a conversation with all three: Joseph Costanzo Jr., co-writersMaria C. Palmer and Ruthie Robbins.
The conversation has been edited for clarity and length. Find the un-edited conversation on our FlavRReport YouTube channel.
Something that I find amazing, this book has been 17 years in the process. Is that an accurate piece of trivia?
Maria C. Palmer: 100%. Yes, that is a very accurate piece of trivia.
So way back 17 years ago, what sparked this for you?
Maria C. Palmer: A couple of things. I think that because the restaurant was such a significant part of our lives, and it was always the highlight of my father’s life. Once it went away, the spark kind of went away, too. And I wanted to bring that back in my Dad. So I started asking him lots of questions about his life. Specifically for a family history. At the time, being a writer myself, in addition to grant writing, I’m also a writer and I can really spot a good story that has commercial value.
On The Rocks co-author Maria C. Palmer
There were just so many wonderful elements to his story. So I started recording some vignettes of different things that had happened throughout his life. But not really knowing and or intending at the time that it would be a book.
But as we went on, I saw that the potential was there and I was lucky enough to still be in contact with my former teacher, Ruthie Dines Robbins and brought the project to her and asked her if she would be willing to work on it with me.
It was really from there that we decided it would become a book and that we would work together diligently for probably 10 years together.
Ruthie Robbins: I’m only 7 years.
Joseph Costanzo Jr.: They had it in Maria’s voice originally. Ruthie was in a book club and they said, “Put it in Joe’s voice and they had to go back and change the whole book.” I watched 11, 000 emails back and forth.
Ruthie Robbins: We were not primarily emailing. We were mostly talking and texting, and that year was the pandemic year. So I was off teaching that winter and the following fall.
Before we get into the restaurant itself, what was the writing process like?
Maria C. Palmer: I can speak to the family history and just the overall process of it. It was really challenging. Because whenever you’re writing a memoir or a biography, You’re not writing a Wikipedia page. So it’s not from the time somebody is born until the time that they pass away.
You’re picking the most poignant time in their lives. Not only cherry picking all the good things that happened during that time period, but you’re picking some of the challenges too, because that’s what makes a good story.
It was challenging to figure out what the storyline was going to be and sometimes to tell those hard parts of the story.
What was even more challenging, was just the nebulous nature of the publishing industry. I just thought you wrote a book, it’s on Amazon and then people buy it. And that could not be further from the truth. Query letters. Polished one page, a 90,000 word manuscript. A whole book proposal. An entire business plan of why we’re writing the book and why it’s going to sell into the market. Requiring that much to not even get a thanks,, but just no response whatsoever.
Ruthie Robbins: Totally agree. The writing was not arduous part because Maria and I get along so well.. We’re real partners, but this publishing thing. We really didn’t understand the process, so it is difficult, and especially in this genre, [competing with] the celebrities and athletes and reality stars who wrote memoirs. They want a name on the shelf that someone will pick up in a bookstore.
Mr. Costanzo, one of my favorite parts of this book is the wine mentions. Tell us your “Pin on the wall” story.
Joseph Costanzo Jr.: Yeah we’re in a tough neighborhood, but we brought in a lot of people outside the area and upscale people, limos, what have you.
I had a bus boy and he was a really good worker. He became a server and he came to me after he got the drink order and said, ”what’s a pin on the wall?”
I never heard of a “Pin on the Wall”. So we went to the bartender. He didn’t know either. We looked it up, nothing.
So I went out there to ask the customers, so we could make it for them – and one of the most mortal sins at the Primadonna was making Joe Costanzo look bad – I said, excuse me what’s in a Pin on a Wall and they all started laughing. The guy said, “Pinot Noir.”
They’re laughing at me. That’s bad. So I went in and I really did a job on this kid. My wife grabbed me by my tie and pushed me downstairs to my office.
I was in this kid’s face because he really wasn’t real serious about the situation. If you’re going to be the best at what you’re doing, you can’t be messing up like that.
He ended up being great. Chris, who was the server, became a maitre’d and a great employee of mine. He was very loyal. I really went overboard with him and I did feel bad about it.
Reviews are incredibly important. The amount of work and effort you put in to get your Four Forks Review. Tell us a little bit about what happened.
Joseph Costanzo Jr.: Because the area was an old steel town which had a reputation of a lot of fighting, a lot of drinking, a lot of drugs, nobody would come into that area to eat.
I knew I needed credibility, and the only way I would get credibility was through the Pittsburgh Post, because the dining critic, Mike Kalina, who was a syndicated columnist, had tremendous credibility. KDKA TV, Post Gazette, New York Daily News.
For two and a half years, I kept reaching out to him. This is in a time before cell phones and emails.
But I knew if he comes down and gives us a good review, people from outside the area, from the upscale areas of the city are going to come in. That’s what happened.
But he did say to me, “You deserve four, but I’ll only give you three because you’ll never handle the business.”
That Friday night, June 3rd 1988, he was 100 percent right. People were lined up at the door. I was used to doing 10-15 dinners a night. We did over 200 dinners that night and it was a total joke. People waited two and a half hours. When food came out of the kitchen, people actually applauded. People were begging me to get him a bottle of vodka because they couldn’t get a drink at the bar.
We were short of service. We were short of bartenders. I made it all work in the next couple of weeks and I hired people.
I don’t want to ruin the upcoming movie or TV series, but when you trimmed it down, how much heartbreak was there in cutting out so many stories?
Joseph Costanzo Jr.: It was very tough. We had a book signing in August. I kept telling people they were in the book, and they were in the draft I read. But there were final touches that I didn’t see and we lost a lot of names and alot of stories. So I really felt bad. I found the actual early draft and sent copies to those people. This should be in a book, but it will be in the movie, I guarantee you.
Ruthie Robbins: It was so hard. We did a lot of fact checking when we wrote, because memories are so unreliable. We talked to people who were in the original book [draft] and they expected to be more. And on top of that, you try to end the chapter on a cliffhanger. When you take out a story that changes the number of pages in the chapter, it changes the pace of the book. That was a terrible editing challenge.
Maria, what was that like for you as the author and the daughter?
Maria C. Palmer: Originally the book was written partially in my voice and partially in my Dad’s voice. It started chronologically for me in my twenties and [had] flashbacks because the story starts in 1986 and I was very young at that time. It was confusing and it didn’t work. Everything that I wrote and all that I put my heart and soul into was all cut from the book. So now I have another book project that I’m working on.
But I will echo what my father and Ruthie said. It was hard because everybody did have a significant piece to the Primadonna story.
Mr. Costanza, it would be an easy assumption to say you’ve lived a big life. Are there one or two things you would have done differently in the stories of the book now looking back on them?
Joseph Costanzo Jr.: Sure. When you are hitting all home runs, you tend to believe that everything that you do is gonna be a home run. I had the most popular restaurant in Western Pennsylvania. Maybe I’m going to do something else, maybe I’ll go into politics.
I spent about $300,000 of my own money to put my name out there. Most people loved Joe Costanzo, but now when you get into politics it’s not that way. So that was probably my biggest regret.
My wife begged me not to do it. She said, Joe, we have a miracle here and you’re going to try for another miracle. And she was right. You may or may not like Joe Costanzo when you read the book, but you will love Donna Costanzo.
Joseph Costanzo Jr.: And that’s bottom line. Everybody says the same thing. Joe, it was great. What he did is impossible, but his wife was a saint for putting up with all this stuff that a restaurateur has to go through.
The theme of hospitality comes out in the book, but you so clearly love people. What has it been like getting all these people’s responses to this story?
Joseph Costanzo Jr.: This has been unbelievable for me. People are very happy that this all happened this way. I treated people really well and people wanted to reciprocate. So exhilarating to me. My life has been very boring, but now it’s really gotten to the point where it’s been great thanks to Maria and Ruthie.
Ruthie Robbins: It’s heartwarming. Especially from former students, the outpouring has brought me to tears sometimes. It’s reconnecting with people over the book. That has really been so wonderful
Maria C. Palmer: This has been such a 17 year journey. I always believed that there was something special about this story. Seeing that exactly what I felt in my gut for 17 years is actually playing out in real life.
Whenever we’re in Pittsburgh, it is almost surreal because people are talking about “On The Rocks and it’s really cool and crazy to know that something that you created means so much for people.
Joseph Costanzo Jr.: The big thing which is amazing to me is that the book came out August 8th, 2023. For two weeks, the book was the number one bestselling ebook on Amazon for culinary memoirs. Ahead of Anthony Bourdain’s, Kitchen Confidential and Stanley Tucci’s Taste “On the Rocks” for over two weeks was the number one overall best-selling ebook. Now that’s hard to believe because this was just a Western Pennsylvania thing and Bourdain and Tucci are worldwide known authors and entertainers.
Tell us where we can find the book and all the ways we can keep in touch with this story.
First Look: ‘How To Dance in Ohio’ opening this Sunday December 10
First look photos have been released from the new musical How to Dance in Ohio – inspired by Alexandra Shiva’s Peabody Award-winning documentary of the same name – which is set to open this Sunday, December 10 the Belasco Theatre (111 W. 44thSt). With book and lyrics by Rebekah Greer Melocik (she/her), music by Jacob Yandura (he/him), choreography by Mayte Natalio (she/her), and direction by Sammi Cannold (she/her) – all making their Broadway debuts – How to Dance in Ohio began previews on November 15, 2023.
Reprising their roles on Broadway from the world premiere engagement at Syracuse Stage, the cast was heralded by The Syracuse Post Standard as, “both reflecting and respecting neurodivergence, with every single actor onstage delivering a distinguished, joyous, jaw-dropping performance.” In the parts of the real-life autistic young adults featured in the HBO documentary, are a cast of seven autistic actors, all making their Broadway debuts: Desmond Edwards (he/they) as Remy, Amelia Fei [Yi-Hsuan Fei] (she/her) as Caroline, Madison Kopec (they/she) as Marideth, Liam Pearce (he/him) as Drew, Imani Russell (they/them) as Mel, Conor Tague (he/him) as Tommy, and Ashley Wool (she/her) as Jessica.
Broadway veteran Caesar Samayoa (he/him; Come from Away, Sister Act) stars as renown psychologist Dr. Emilio Amigo and Cristina Sastre (she/her; Legally Blonde at The Muny) plays his daughter Ashley Amigo. Also featured in the cast are Broadway veterans Haven Burton (she/her; Shrek the Musical, Violet) as Terry, Darlesia Cearcy (she/her; Shuffle Along, Once On This Island) as Johanna, Carlos L Encinias (he/him; Les Miserables), Nick Gaswirth(he/him; …The Great Comet of 1812), and Melina Kalomas (she/her; Young Frankenstein). Completing the cast are Jean Christian Barry (they/them; Stranger Sings), Collin Hancock (he/him), Hunter Hollingsworth (he/him), Marina Jansen (they/them), Martín Solá (he/him; On Your Feet!). Ayanna Nicole Thomas (she/her), and Marina Pires (she/her; Aladdin, On Your Feet!).
How to Dance in Ohio is a heartfelt and poignant new musical about the desire to connect and the courage it takes to put yourself out into the world. As a group of seven autistic young adults prepare for their first ever formal dance—they face a challenge that breaks open their routines as they experience love, stress, excitement, and independence. How to Dance in Ohio is a story about people on the cusp of the next phase of their lives, facing down hopes and fears, ready to take a momentous first step…and dance.
The musical was originally developed with the late, legendary Broadway director Harold Prince and is dedicated to his instrumental work on the project.
The full creative team includes Tony Award nominated scenic designer Robert Brill (Ain’t Too Proud, Thoughts of a Colored Man), Tony Award nominated costume designer Sarafina Bush (For Colored Girls…), two–time Tony Award winning lighting designer Bradley King (Hadestown; Natasha, Pierre, and the Great Comet of 1812) and sound designer Connor Wang (The Cher Show – assist). Orchestrations are by Tony Award winner Bruce Coughlin (The Light in the Piazza), Music Direction is by Lily Ling and Scott Rowen (Hamilton) is the production stage manager. The production is cast by Benton Whitley, CSA & Micah Johnson-Levy of Whitley Theatrical. General management is by ShowTown Theatricals, Music Consultation is by Mary-Mitchell Campbell, Production counsel is Doug Nevin/ Klaris Law and the Production Manager is Bethany Stewert (What the Constitution Means to Me).
How to Dance in Ohio played its World Premiere engagement at Syracuse Stage in the fall of 2022 with The Syracuse Post-Standard declaring it “an exhilarating, groundbreaking, celebratory musical. You’ll walk out of the theater wiping your eyes. You’ll pause in the lobby to catch your breath, clear your head, and see if anyone else is as giddy as you are. How to Dance in Ohio is the musical you’ll talk about for the rest of your life.”. The News House calls the show “joyful and uplifting …celebrating the trials and tribulations of human connection,” and The Ithaca Times says, “tender, funny, and charming in the best sense, How To Dance In Ohio offers a fresh look at the musical genre.”
Through a dedication to authentic autistic representation, the musical’s creators adhere closely to the documentary’s narrative and spirit, offering a visible platform for autistic actors in a way that has never happened before in a new musical, either on or off the stage. Ava Xiao-Lin Rigelhaupt (she/her) serves as the production’s Autistic Creative Consultant with Becky Leifman (she/her) as the Director of Community Engagement. The Accessibility Team also includes Jeremy Wein (Associate Producer) and Nicole D’Angelo (Assistant Music Director). The How to Dance in Ohio production has also been developed to be inherently sensory-friendly (an environment accommodating to individuals with sensory sensitivities), and the team is working on several elements in the theater to ensure an experience that is accessible for as many audience members as possible. Elements that have been implemented and are being developed include: advance information (videos & maps) about the theater experience, sensory tool kits, cool-down spaces, and a performance sensitivity list. Updates and announcements regarding accessibility will be posted on the show’s website and social media pages. In addition to guidance from the show’s Accessibility Team, the production uses the resources found here.
Ticketsand Performance Schedule: Tickets for How to Dance in Ohio are now on sale via Telecharge.com. The ticket range is $39-$179. The regular performance schedule is: Tuesdays, Thursdays, Fridays @ 7pm; Wednesday & Saturdays @ 2pm & 7:30pm; and Sundays @ 3pm. Holiday weeks may vary, check howtodanceinohiomusical.com for the most up to date schedules.
Fiery yet Refreshing! Truff Expands their Hot Sauces with Jalapeño Lime Hot Sauce
Truff expands hot sauce with TRUFF Jalapeño Lime Hot Sauce
TRUFF, the truffle brand known for reimagining and elevating pantry staples, releases TRUFF Jalapeño Lime Hot Sauce, its newest hot sauce variation.
Truff Expands their Hot Sauces with Jalapeño Lime Hot Sauce
This vibrant green sauce boasts an entirely new flavor profile – and color – from the brand’s line of luxurious hot sauces.
It offers a harmonious blend of fiery green jalapeño peppers and refreshing lime with TRUFF’s namesake ingredient, the black winter truffle.
“Our goal with TRUFF has always been to create products
so unique that they offer a flavor experience like no other,”
Nick Ajluni
Co-Founder and Co-CEO at TRUFF
“This time, we are taking inspiration from the rich, vibrant, and colorful culture of Latin cuisine to create a flavor profile that has yet to be explored.”
Truff’s Jalapeño Lime Hot Sauce
TRUFF has brought truffle-infused products to a broad consumer base through its premium condiments line spanning hot sauce, pasta sauce, mayonnaise, oil and salt. TRUFF’s hero product, its hot sauce, is a leading seller in the natural channel and the fastest-growing hot sauce in conventional grocery.
The new Jalapeño Lime Hot Sauce is the brand’s latest addition on its quest to offer unparalleled flavor experiences.
“We dove deep into Latin cuisine, indulging in endless tacos, ceviches, aguachiles and chilaquiles. We noticed that two ingredients – green jalapeño and lime – were commonly used to complement and enhance dishes,” says Nick Guillen, Co-Founder and Co-CEO at TRUFF.
Truff’s Jalapeño Lime Hot Sauce
“We pursued these bold flavors and the result is a sauce that is both elevated and celebratory in nature. Whether drizzled over dishes from your local taco truck or added to a Michelin-starred culinary creation, the TRUFF Jalapeño Lime Hot Sauce is designed to elevate any meal.”
TRUFF’s new Jalapeño Lime Hot Sauce will be available in 6-ounce bottles topped with TRUFF’s distinctive truffle-inspired cap in a captivating green. It will launch exclusively at Whole Foods Market this January and will be available online at TRUFF.com starting January 11, 2024.
TRUFF has experienced groundbreaking company growth since its launch in 2017. The brand’s distinctive flavor, high-quality ingredients, new product innovation, and social following have helped it build a significant base of loyal consumers, an impressive list of collaborators, and accolades.
The brand’s latest partnerships include launches with Popeyes Louisiana Kitchen and The Super Mario Brothers Movie. In November of 2023, it was announced that SKYY Partners— Jay Sammons and Kim Kardashian’s private equity firm focused on high-growth, market-leading consumer brands — had acquired a significant minority stake in TRUFF.
For more information please visit TRUFF.com or @sauce on Instagram.
TRUFF’s lineup of luxury pantry staples is designed to elevate the dining experience.
TRUFF’s lineup of luxury pantry staples is designed to elevate the dining experience. Originally founded through a popular food and lifestyle Instagram blog called @sauce, TRUFF immediately propelled into social media virality with the release of its hot sauce in 2017.
The brand quickly became the fastest growing company in the hot sauce space due to its distinctive flavor profile, pristine bottle, Truffle Inspired cap, and of course the coveted Instagram account @sauce that makes tagging a no-brainer. Taking inspiration from the flagship black truffle experience, TRUFF has expanded its family of products to include other popular favorites like Pasta Sauce, Mayonnaise, Oil and Salt.
You can find TRUFF’s variety of products in stores nationwide and around the world in the UK, Australia, Kuwait, and South Korea. TRUFF is gluten-free and non-GMO. Visit www.TRUFF.com for more information and recipes.
