Dead and Company Play Philly’s Citizens Bank Park July 10
DEAD & COMPANY – Mickey Hart, Bill Kreutzmann, John Mayer, and Bob Weir, with Oteil Burbridge and Jeff Chimenti – is excited to announce its 2022 tour.
The band’s seventh tour since forming in 2015, which kicks off June 11th in Los Angeles at the famed Dodger Stadium and runs through July, with a two-night stand at Citi Field, the home of the New York Mets, on July 15th and July 16th.
Advertisement
The 2022 Summer Tour, produced by Live Nation, also includes two nights in the Bay Area at Shoreline Amphitheater (June 13th & 14th),
two nights at UC Boulder’s Folsom Field (June 17th & 18th), two nights at the iconic Wrigley Field in Chicago (June 24th & 25th), a night at Gillette Stadium in Foxborough, MA (July 2nd),
And a night at Citizens Bank Park in Philadelphia (July 10th), before wrapping up with epic shows at Citi Field in New York (July 15th & July 16th). A full listing of the 2022 tour dates can be found below.
Related: Gwen Stefani will headline the annual Opening Night at the Hollywood Bowl Friday, June 3.
Tickets will go on sale to the general public beginning Friday, April 8th@ 10 AM local venue time through deadandcompany.com.
To ensure fans get tickets directly in their hands, Fan Registration is now available HERE until Sunday, April 3rd at 12 Noon PDT, through Ticketmaster’s Verified Fan program.
The Verified Fan Presale begins Tuesday, April 5th at 10 AM local through Thursday, April 7th at 10 PM local venue time. Supplies are limited.
Related:
Rock superstars Incubus Annc hits East Coast July 31 – Aug 6 on Summer tour with Sublime with Rome and The Aquadolls
Dead & Company and Activist continue their work with longtime sustainability partner REVERB to reduce the tour’s environmental footprint and engage fans to take action for people and the planet.
The band will also build upon their successful climate action initiatives with REVERB’s Music Climate Revolution campaign on this year’s tour. In 2021, Dead & Company helped fund several global projects that collectively eliminated five-times more greenhouse gas pollution than created by touring, including fan travel. More details at REVERB.org.
Related: Eddie Vedder is back! Pearl Jam Returns to Los Angeles’s The Forum May 2022
Fans looking to enhance their Dead & Company concert experience with premium venue access, pre-show lounge hospitality and exclusive merchandise or travel packages for multi-night runs in Shoreline, New York, Denver or Chicago are invited to participate in a variety of ticketed package options powered by CID Entertainment and On Location. Packages go on sale April 5th at 10AM local venue time. For full details, visit HERE.
Check deadandcompany.com for complete tour information.
Dead & Company 2022 Tour:
Sat Jun 11 | Los Angeles, CA | Dodger Stadium |
Mon Jun 13 | Mountain View, CA | Shoreline Amphitheatre |
Tue Jun 14 | Mountain View, CA | Shoreline Amphitheatre |
Fri Jun 17 | Boulder, CO | Folsom Field* |
Sat Jun 18 | Boulder, CO | Folsom Field* |
Tue Jun 21 | Maryland Heights, MO | Hollywood Casino Amphitheatre |
Wed Jun 22 | Cincinnati, OH | Riverbend Music Center |
Fri Jun 24 | Chicago, IL | Wrigley Field |
Sat Jun 25 | Chicago, IL | Wrigley Field |
Tue Jun 28 | Noblesville, IN | Ruoff Music Center |
Wed Jun 29 | Clarkston, MI | Pine Knob Music Theatre |
Fri Jul 01 | Bethel, NY | Bethel Woods Center for the Arts |
Sat Jul 02 | Foxborough, MA | Gillette Stadium |
Tue Jul 05 | Hartford, CT | The XFINITY Theatre |
Wed Jul 06 | Saratoga Springs, NY | SPAC |
Fri Jul 08 | Bristow, VA | Jiffy Lube Live |
Sun Jul 10 | Philadelphia, PA | Citizens Bank Park |
Tue Jul 12 | Burgettstown, PA | The Pavilion at Star Lake |
Fri Jul 15 | New York, NY | Citi Field |
Sat Jul 16 | New York, NY | Citi Field |
*Not a Live Nation Date
Dead & Company was formed in 2015 when the Grateful Dead’s Mickey Hart, Bill Kreutzmann and Bob Weir joined forces with artist and musician John Mayer, Allman Brothers’ bassist Oteil Burbridge, and Fare Thee Well and RatDog keyboardist Jeff Chimenti, and has quickly become one of the most successful touring bands year over year.
Related:
Flor de Caña Rum launches #TogetherForAGreenerFuture to Honor Earth Month
Since its formation, the band has completed six tours playing to millions of fans and became a record-breaking stadium act when it broke Wrigley Field’s all-time concert attendance record, which still holds to this day.
Having toured consistently since its 2015 debut, the band has grossed $300 million and has sold more than three million tickets across 172 reported shows.
YOU MIGHT ALSO LIKE
Taste at this NYC Prosecco Adventure! Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Take the Train to NYC for a Prosecco Adventure! 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
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Heaven’s Door Spirits, Bob Dylan’s highly awarded collection of super-premium American whiskeys, is turning up the heat on the age-old debate of which state, Tennessee or Kentucky, makes the best bourbon.
For as long as corn’s been cracked and stills have bubbled, Kentucky and Tennessee have been turning pristine limestone water and grains into a coveted amber elixir.
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud between these two bourbon powerhouses, inviting whiskey lovers everywhere to put their palates to the test and voice their opinion.
Heaven’s Door sets itself apart as the first brand to offer both a Kentucky and Tennessee bourbon, giving fans a unique chance to compare.
The brand’s Kentucky Straight Bourbon, Ascension, and Tennessee Straight Bourbon, Revival, are made from high rye mash bills with grains largely sourced local to the distillery, and barreled at the same proof, yet yield vastly different taste profiles. Heaven’s Door invites you to level set, savor and decide which bourbon pleases your palate and wins your heart.
A Tale of Two Bourbons
Many folks mistakenly believe that bourbon can only be made in Kentucky, but the truth is, bourbon can be crafted anywhere in the U.S.
What makes an American whiskey a true bourbon is a special set of rules: it has to be made with at least 51% corn, distilled at a certain proof, and aged in new oak barrels.
Kentucky and Tennessee both have storied histories of producing excellent bourbon, with differences in water and climate producing distinct flavors.
Kentucky’s limestone water and Tennessee’s pure spring water are both famous for helping yeast thrive during fermentation.v
Differences in flavor profile come from the type and provenance of the grains used, the type of yeast used, water quality, the proof at distillation and the particular wood used to make oak barrel.
Even the location of the barrel warehouse, the circulation of air between the barrels being stored and where the barrels are within the warehouse (high up or near the bottom) all conspire to give impart flavor differences.
Heaven’s Door Kentucky Straight Bourbon, Ascension
Heaven’s Door Kentucky Straight Bourbon, Ascension, is a unique blend of two premium Kentucky straight bourbons aged for over five years and non-chill filtered, boasts warm and slightly sweeter notes of vanilla and baking spices. The limestone-filtered water of Kentucky, renowned for its purity, plays a key role in developing these rich flavors.
Heaven’s Door Tennessee Straight Bourbon, Revival
Heaven’s Door Tennessee Straight Bourbon, Revival, also aged for over five years and non-chill filtered, offers a drier profile with complex and sharp flavors. Unlike many Tennessee bourbons, Revival skips the “Lincoln County Process” – a charcoal filtering step – allowing the natural flavors of the local non-GMO grains to shine through, resulting in a lingering finish with hints of caramel, cinnamon, and nutmeg.
“We wanted to fan the flames of this old debate
between Kentucky and Tennessee bourbon
and showcase
our outstanding expressions of both styles.
We’re excited to hear what consumers think and how they experience these two classic bourbons.”
Alex Moore
Master Blender and COO
Heaven’s Door Spirit
Heaven’s Door marries art and craft in every bottle, drawing inspiration from Bob Dylan’s restless spirit to continually innovate. By sourcing non-GMO grains and honoring each state’s natural elements, the distinct character of each bourbon is evident in every sip.
Hey Philly! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Hey Philly! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food, beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
![Publicity For Food CEO Heather Holmes](https://dailyovation.com/wp-content/uploads/2024/06/HeatherHolmesPublicityForGood.jpeg)
Publicity For Food CEO Heather Holmes
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
![The PublicityForGood Team](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-14-at-10.53.55 AM.png)
The PublicityForGood Team
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
https://www.instagram.com/publicity.for.good
https://www.facebook.com/heatherdesantis
You Might also like
-
Philly Discovers Aphrodise Sparkling Wine, Taste it Before Your next Party, Frank Schilling Reveals
Philly Discovers Aphrodise Sparkling Wine, Taste it Before Your next Party, Frank Schilling Reveals
Whether it’s a wedding, party, or just drinks with dinner. We want taste. Maybe we want a few drinks. We also want to protect ourselves from tomorrow’s hangover.
It’s hard to find a drink that can take day to night quite like a Greek rosé and Aphrodise wants to prove it to you.
Frank Schilling, Co-Founder of Aphrodise
Today’s conversation with Frank Schilling from Aphrodise has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Our audience is foodies. We’re wine lovers. What’s the most important message today you want to share with an audience of foodies and wine lovers?
Frank Schilling:
I’m an Epicurean myself. I don’t have a lot of pretense around my love of food and wine, I just love great food and wine and I’ve tasted so many great things.
I’m a character who hasn’t had a meal at home in 22 years. As an internet entrepreneur, I used to work, literally seven days a week for many years and eating out was my escape from my work because it’s the one place my laptop and phone couldn’t rule the day, or the moment.
For me, eating out was that escape and that vacation of the moment.
I created a life around dining out probably like many of your listeners or viewers. And I have a deep well of respect for great food and wine and also for the people who admire it and chase it, it’s a, it’s one of the great things in life.
I’m always stunned by people who don’t truly love food. I feel like they’re missing something and leaving part of life on the table.
Discovering Aphrodise sparkling wine
Joe Winger:
You have this new discovery. Let’s talk a little bit about Aphrodise. Tell me about how you discovered the grape varietal?
Frank Schilling:
I’m a wine lover. I tasted my way through Bordeaux and Burgundy.
All the way through, I could never really tell a Merlot from a Cab. I’d be lying to you if I said I knew what a Nebbiolo or a Valpolicella was and how all those grapes differed from each other.
I do enjoy great brands of wine. I do understand the difference between years and what impacts a year.
But when I was building [my restaurant] it was COVID. I was doing some fingertip math and I realized we’re gonna have to start bringing over a lot of sparkling [wine] for mimosas and for brunch. It was 300 seat restaurant, two seatings, 600 seats on a brunch [shift].
You start to do the math and you realize, “Wow, 52 weekends a year, bottomless mimosas. I’m going to need about 3,000 bottles of wine per quarter of champagne. So let’s go out and get some. We live on an island and supply chain management wasn’t really an option.
So we started to taste through different varieties of champagne.
I came to discover what Tom Cruise did in [the movie] “Cocktail”, which is, champagne is like perfume going down, but like sewage on the way back.
It comes from a well meant place, not mean spirited towards the great region of Champagne.
Joining the Aphrodise sparkling wine party
It’s just the nature of Champenois produced wine and that Chardonnay grape that makes a beautiful champagne is such that you just can’t consume a lot of it in the heat or humidity in the sun.
Traditional Champagne vs Aphrodise Sparkling Wine
It just isn’t the type of forgiving libation that lets you function afterwards and you don’t feel good.
The yeast isn’t good for a lot of people. Not everybody’s impacted the same way but, a large portion of the population doesn’t do well with champagne and heat in sunlight as a day drink.
The recovery profile isn’t something that people look forward to.
Aphrodise from the grape varietal called Xenomavro
I discovered that I’d had that problem myself for years. The yeast wasn’t working for me.
So when I discovered Aphrodise, it was a grape varietal called Xenomavro.
A high altitude grape, Greece’s most noble grape.
It’s a very forgiving drink. In a sparkling format, it’s something you can drink in the heat, it’s something you can drink in larger quantities, I can tell you that the recovery profile, for me and for many others, is exceptionally good.
Meaning you can drink a lot of it and bounce back and go again.
As a wine producer, that’s music to your ears. But it’s also nice knowing I’m making people feel better. I’m not putting something in the market that’s going to make you feel sick after overconsumption.
At a party enjoying Aphrodise Sparkling Wine
Joe Winger:
Just to give a little backstory. Frank, I hope you’ll talk to us a little bit about one of your first adventures. You mentioned you’re an internet entrepreneur, you had some success with website domains.
Can you explain a little bit about that and maybe a lesson you learned from that journey?
Frank Schilling:
It’s a lesson that some of your listeners and viewers probably have some experience with.
I registered a domain name back in the dot com era. Then I registered 2 [dot com names], then 10 and I got some generic names like wine.com , cars.com. Names like those.
I started to realize, wow, these names have value.
I wound up registering a lot of generic names and then I had difficulty managing them because in those early days of the Internet, it was all very unwieldy. The infrastructure for managing those names.
So I created a lot of that management infrastructure. Then in the process, grew that business over a 20 year horizon and wound up selling the 3 companies that comprised that enterprise to a company called GoDaddy, which we’ve probably all heard of.
So some of their infrastructure was my infrastructure and is now their infrastructure.
To the extent you like the new GoDaddy offering for managing domain names, you’re welcome, for the small part I played in helping that become a reality.
In the old days, I was traveling a lot. I had an office in Manchester in the United Kingdom, one in Newport beach in California and my main office here in the Cayman Islands. I would travel between the offices, New York, Miami and many other cities, just for work all around the world.
Enjoying Aphrodise Sparkling Wine
At the beginning of COVID that all came to a grinding halt. I sold those businesses and decided that with my love of food, if I was going to stay in the Cayman Islands, I realized I’m gonna have to eat at home more and I realized, the offerings of restaurants wasn’t the depth was hoping for.
So I built the restaurant, as a result of that that then led to Aphrodise.
Joe Winger:
I love the full circle of it.
Since we’ve mentioned the restaurant once or twice. Can we hear more about your restaurant Mykonos Cayman?
Frank Schilling:
Sure. During COVID lockdowns, there was a new plaza going in on the beach and I had mentally designed a restaurant years ago, but sold the real estate for it.
So when I saw the plaza going up, I was crestfallen. These guys built my dream on their land. My fantasy of what a place would look like. But then I was happy to learn that the plaza was a strata titled affair. It wasn’t owned by one conglomerate.
So I bought into that plaza so I could control the real estate. Then once I had the real estate I did a sort of “money no object” fit out that left a very residential-looking restaurant really quite beautiful.
I love the culture of Greece and I love the idea of the long lunch and the lack of pretense in the party and [being] all welcoming, with children, grownups will dance on the table and get really carried away.
The kids are running around. It’s all very loving and family oriented.
Whereas, Ibiza is a little more drug fueled and party, ragey and a little more intense.
I loved the soulful day party of Greece. We’re on an island and the Greeks are on islands. So I thought how nice it would be to bring some of that to my reserved island here in Grand Cayman. Grand Cayman is more of a place you quietly go to escape and enjoy the beach and family.
It’s not really a St. Bart’s where you go to seek out a great party. I always hoped that there’d be room for at least one place like they have in St. Bart’s here.
So I built a really big place, 320 seats, super residential, relaxed, welcoming, But completely devoid of pretense. You can come in, flip flops and shorts, or you can come in a beautiful gown as we’d hope in the evening.
But we don’t have a lot of structure and posture around it. We want you to feel free when you come. So that, I built that venue here, and you can see it online.
It’s called Mykonos Cayman. We have an Instagram where people can learn about the restaurant.
When you come, please come for a glass of Aphrodise on me. Mention Frank said I could have a glass of Aphrodise
Joe Winger:
You introduced Aphrodise at the Las Vegas Wedding Show. How did it go? Why do you think Aphrodise is the best drink to have at a wedding?
Frank Schilling:
It’s the color of love. It’s a beautiful color of red.
We took it to the wedding show because I thought that wedding planners would share the same pain point that I discovered as a restaurateur. Which is, if you want to buy a bottle of great champagne, easy, you go to the liquor store.
But when you start getting up there and you need 100 cases for an event or a series of events, getting that quantity consistently and getting a good product is actually quite difficult. And expensive.
So we thought we’d introduce Aphrodise.
Knowing that we could go directly to the wedding planners and help their fulfillment and execution and deliver a better product.
Something that people could really lavish in the heat or at an after party where you’re really enjoying the bubbly and then feel better in the morning. That was really the goal.
My first champagne experience was at a wedding and I drank a little too much. For the next day or two, I was laid up.
So we try to bring something to market that is good for people or at least makes them feel good in the moment and helps them recover.
We had a line all day. I poured a 5,000 servings of Aphrodise that day. People loved it.
Let me tell you, that’s a lot of work, opening bottles. It looks very glamorous. But when you’re really going at velocity, my hands hurt at the end of the day.
We got a lot of upstart business out of that. People were like, “Wow, this stuff is actually quite good.’
Joe Winger:
Let’s talk about flavor profile.
Pouring out 5,000 samples, what’s the most common feedback we get about the flavor, aroma, the mouthfeel, what are we experiencing?
Frank Schilling:
So when you sip a drink and you talk about mouthfeel or we have a glass of wine or champagne and you have a sip and there’s a little bit of a yeasty, gamey after taste.
For some people in red wine, it can be somewhat desirable.
In champagne, unfortunately it stays with it as well.
When you’re having champagne, which is more of a celebratory libation, that’s not a desirable quality. You want to have something that finishes clean in your mouth.
If you have lots of sips, you’re going to get a good buzz. You want to be able to recover quickly and elegantly without that headache that comes from the yeast and all those elements that bring its flavor.
So the taste of Aphrodise is a very clean mouthfeel and it finishes with a light crisp apple or cherry. Some people taste strawberry.
It’s a small bubble. Very light charmat, produced in small vats, a naturally produced bubbly effect. It lives in tanks for 3 months and it gains its bubbly in a natural way.
A little more expensive to produce that way. Prosecco, for example, will carbonate. They’ll add carbonation just like you would to a can of soda.
We don’t carbonate. We allow the bubbly to form naturally through the fermentation process, which is how it should be.
Co-Founders of Aphrodise Sparkling Wine
Joe Winger:
When it comes to food and wine pairing. What would be your favorite dish to pair with a glass of Aphrodise?
Frank Schilling:
Aphrodise is literally the only thing that I drink, and I’m crestfallen when I can’t find it.
It’s a dark rosé so it goes nicely with meat – a burger or a steak. Chicken or fish. It’s also a great dessert drink.
I like Aphrodise as a warmup libation and as an after dinner, like celebratory drink if you’re having a party, there’s an after party.
Joe Winger:
You’ve done a lot in your life. You’ve had a lot of adventures, a lot of successes.
Any inspiration or lessons you can share with the audience?
Frank Schilling:
The answer is love for people and love for living your best life, love for conviviality. I have a lot of love for the people that I encountered that have helped me in my journey. Those who’ve just been a part of my life, there for a season or there for a reason, as the saying goes, I try to embrace everybody.
See the good in everybody. There are people you click with more than other people. I say yes to everything unless it hurts me. I have a real lust for life and a good energy level.
Joe Winger:
If you’re loving Frank’s energy and his positivity, you wrote an amazing book. Would you mind giving us a summary of the book and what it was like writing it?
Frank Schilling:
It’s called Omnia Vincent: the universe wants you to win.
I wrote the book as I’d sold my businesses. It was during COVID lockdowns and everybody was [going through a] “The end of the world” mood type thing at that time.
You write a book like this for your grandchildren. If one day they want to know more about grandpa and did our success come from or where did our financial wealth come from?
It’s nice for them to know a little about the person who tried hard and maybe you can see something in yourself. So I really wrote it for my future ancestors.
I want to be the guy who left something for the grandkids and great grandkids to understand a little about my brain. And it’s really just written in short micro chapters.
Joe Winger:
Because you’re an epicurean, if you’re going to have any plate for dinner tonight, what would it be and why?
Frank Schilling:
Tonight I’m actually feeling a Pittsburgh style steak, seared on the outside. I haven’t had good red meat in about a week, and we just got some A5 Wagyu at the restaurant Our chef is a butcher and he’s also a certified Angus ambassador. So he gets great cuts.
We do a beautiful short rib burger, which is really lean short rib again on the outside with a bit of a char finish. We have a charcoal grill inside the restaurant, which is beautiful.
Joe Winger:
Thank you so much for your time. If someone wants to learn more, what are the best ways to find and follow websites, social media for Aphrodise?
Frank Schilling:
DrinkAphrodise on Instagram and the website DrinkAphrodise.com
Post Views: 134 -
Zayn Malik launches a custom Lychee Martini flavor, joins Mixoloshe as Chief Creative Officer and Co-Owner
Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
The global superstar launches a custom Lychee Martini flavor, with a unique can design inspired by his own tattoos.
The fast-rising, award winning non alcoholic beverage brand, made with clean ingredients and nothing artificial will make its retail debut at Walmart, launching across the US with the retailer by end of October
Mixoloshe, a female founded and award winning non-alcoholic beverage brand, announces its partnership with celebrated award-winning artist and entrepreneur Zayn Malik, who has joined the company as the Chief Creative Officer (CCO) and Co-Owner.
The partnership will center around reshaping the narrative of the non-alcoholic beverage industry, as well as deep creative collaboration on marketing initiatives and upcoming flavor launches.
Additionally, Mixoloshe will launch in 500 Walmart stores across the country, marking the brand’s anticipated retail debut.
Zayn’s first flavor launch is a non-alcoholic Lychee Martini, a refreshing and exotic drink, that is sweet, floral, and slightly tropical. The can design is also captivating and unique, featuring replica illustrations of his own most beloved tattoos.
Mixoloshe was founded in 2022 to redefine the booming non-alcoholic drink category with a clean, alcohol-free take on cocktails and premium spirits that taste like the real thing.
Their collection offers a non-alcoholic range of popular cocktails, such as a Mojito, Old Fashioned, Gin & Tonic, and Margarita, as well as non-alcoholic Tequila, Whisky, and Gin, all made with real ingredients, and low in sugar, calories.
Mixoloshe’s soft seltzers and non-alcoholic spirits have been recognized globally as best in class, and in 2023 they were honored with the Bartenders Spirits Gold Award, Ascot Award Gold for Taste, and the SIP Awards in Gold, Silver, and Bronze, to name a few. Their collection includes 8 canned non-alcoholic cocktail varieties, including the newly launched Lychee Martini flavor, and three bottled non alcoholic premium spirits.
“The non-alcoholic beverage market is ready for disruption, which can create immense growth potential. We see consumers already shifting preferences towards healthier and alcohol-free alternatives, which provides an opportunity for a brand like MIXOLOSHE to redefine this industry. I could not be more excited about the chance to make some noise in the category of non-alcoholic beverages and build one of the most talked about drinks in the world.” – Zayn Malik
“Zayn is a creative visionary both in music and beyond. His passion for innovation and his ability to captivate audiences will undoubtedly help us redefine the narrative around the non alcoholic beverage category, with a fresh perspective on making healthy lifestyle choices and living well, irrespective of your beverage preferences,” said Kristina Roth, MIXOLOSHE Founder and CEO. “I’m looking forward to working alongside him and shaping a future for this category where the glass is always half full of possibilities.”
Soft seltzers are available in a 12 pack, and retail for $29.99. Non-alcoholic spirits are available in a 750 ml bottle and retail for $29.99.
For more information, please visit: mixoloshe.com.
Mixoloshe is a female-founded line of non-alcoholic seltzers and spirits that are formulated to taste and smell boozy without the booze. Whether you’re booze-free forever or just for the night, these drinks are the perfect inclusive answer to an age old question—what are we drinking? High in flavor and low in calories, MIXOLOSHE packs a party into every can of soft seltzer and bottle of non-alcoholic spirits. With a mission and ingredients that are anything but fake, the brand offers booze-free cocktail alternatives that taste like the real thing. Party tonight with no regrets tomorrow.
Post Views: 620 -
Philly is Looking for Great White Wines, Wine Experts Mike DeSimone and Jeff Jenssen’s new book White Wine Book, available on Amazon now.
Looking for Great White Wines, Wine ‘experts Mike DeSimone and Jeff Jenssen’s new book White Wine Book, available on Amazon now.
Summertime is hot weather, light meals and adventures outside. All of which pair incredibly well with white wines.
That’s why Mike DeSimone and Jeff Jenssen decided to write a book featuring 1000s of white wine grapes that wine lovers should try. Some are very common, some are very obscure. But they’re all worth a taste – seriously.
Mike DeSimone, Jeff Jenssen’s new book White Wine Book
Today Mike DeSimone and Jeff Jenssen sat down (over zoom) for a conversation about wine, travel, food and more!
Note: the below interview has been edited for length and clarity. The full interview is available on YouTube, with clips in this article.
We’re talking about your new book “White Wine” today, available now on Amazon and we have a lot of questions. But first, welcome to the conversation and thank you both for being here.
Thank you. Thank you. We’re thrilled to be here.
For anyone who’s new to wine, these two are absolute wine GOATs. They’re the experts. They’ve written some great books in the past, and their new book is absolutely amazing. Over the past week I’ve had the chance to show it to a lot of people in my life and what I’ve loved about it is everybody from the wine geek all the way down to people who are barely wine drinkers, have all found really interesting reasons to love the book.
In the book you mention the word “invitation” several times. You include casual tasting instructions, the food pairing index, the white wine checklist. You do such a good job of making the wine approachable.
How important was it when you were building this book, the idea of making it approachable?
Wine always is very mysterious to people. And it doesn’t have to be. We really believe it. It’s kind of like our mantra. Open up a bottle of wine, sit around a table together, and there’s some conviviality and communal, you know, and, and communality in that bottle. So when you sit down in a circle and you’re having a glass of wine together, all of a sudden, we’re not so different.
So one of the things that we really wanted to speak to is to make wine approachable. One of things I really appreciate what you just said, is that people from all levels, from wine geeks to wine novices, we specifically set out to write this book with enough information that the geek will be really happy and enough information to intrigue the novice to wanna learn more.
We’ve always said this is the kind of book that you would buy for your Dad who happens to like wine, or you would buy it for yourself or buy it for a girlfriend or a buddy that wants to learn more about wine.
But I will tell you that we’ve been honored; our last book, Red Wine (amazon.com), was actually suggested reading list for people who were studying to become Masters of Wine. So we wrote this book with that idea in mind because we’d like this book to be a reference for Master of Wine students.
I think a lot of people may not realize just how much wine you might taste in an average year.
When we are tasting wine, whether it’s for a book like this and we’re trying to decide what gets include, or when we’re writing our articles, it’s very easy for us to open up 30 bottles in a day.
But there’s also traveling, going to wine regions, and walking into a winery and visiting four wineries a day where people can pour you anywhere between 3 or 4, up to 20 glasses.
One of the things that we have to make a distinction is how much wine do we taste and how much wine do we drink.
Because when we taste wine, we may open 30 bottles, but you just have a sip, you swirl it around your mouth, you get your impression, and then you spit it out. So you can actually taste 30 or 40 wines in one sitting. The alcohol that you actually absorb in your mouth is probably equal to one glass of wine.
We really have to maintain our wits about us when we’re writing books and tasting notes. And then out of those 30 wines, we’ll choose one or two to put in the fridge and drink with dinner.
So the difference between drinking the wine and tasting the wine is a big difference. Our neighbors absolutely love us because we have these bottles with [2 inches] out of it and put the cork back in and give it to them. So they’re very, very happy. But I think one of the things that we had to do for this book is taste.
There’s about 2,000 recommended wines. I’m gonna say we we tasted close to 5,000 [wines]. Not everything made the cut.
That’s incredible. So speaking of those 5,000, how do we prevent palette fatigue?
One thing for both of us is we both drink sparkling water.
Also, we eat very simple things just to clear the palette, wipe some of the tannins from it. We’ll eat sliced baguette or plain water crackers. That kind of thing. Also, try to break it up. Don’t drink the same style of wine over and over, because you’ll stop noticing the subtleties between them.
It’s training too. I can’t run a marathon tomorrow because I haven’t trained for a marathon, but I can taste 30 wines or 40 wines tomorrow because I’ve trained my palette to discern the differences. So it’s kind of like an athlete, it has to do with training to prevent fatigue.
So staying on the idea of tasting for a second, how do we talk to a winemaker? Any tips for a less-experienced wine drinker?
One of the first, and an easy question to ask, is how much did you make of this wine? Because that actually gives you an indication of how special the wine is, right? If somebody says, ‘Oh, we make a million bottles of this every year.’ Maybe it’s not so special.
If they say, ‘Oh, we only made 2,000 bottles of this and it comes from one special vineyard, that sometimes opens up the question of how special it is.
Another question is, if it’s a blend, if it doesn’t say on the bottle that it’s Chardonnay or Pinot Grigio, and you just know that it’s a white wine, you can ask what grapes are in this.
But people who visit wineries should ask questions. Take that as an opportunity to learn. Read the book White Wine, get some knowledge, and then you go to a winery, go out to California, go to New York State, go wherever you go, and visit a winery and talk to the winemaker and talk to the people who are responsible for making the wine. They’re very generous with their time. They want you to be informed and they want you to enjoy their wine. So do your homework and then learn some more in person, and then go back and read our book again, because you’ll learn a little bit more.
Your White Wine book is a mammoth undertaking. There’s a lot of information in there. How did you create all of this?
I think actually we were lucky in that we’d already written Red Wine. We worked with our publisher. We actually walked in, knowing that some of our prior books were a little bit text heavy, and said, ‘Hey, we want to do some graphics. For the flavor profile, there might be a picture of a peach and a rose and a lemon. For the food pairing, you’ll see a little plate of pasta and a pig and a steak.’
We worked with the same editor again. We had the structure already so that was a blessing.
When our editor came to us and said we want to publish this book, we were so excited. But then we looked at each other and said, we don’t have a lot of time to write this book. Let’s let, how, how are we gonna do this? You know? So we divided and conquered.
If you love wine, you’re gonna love this book, whether you’re a novice or above.
My old boss used to tease me because back then I enjoyed white more than red. Why doesn’t white get the respect that red does?
You know, you’re very right. We had to fight for this book.
I’m an equal opportunity white wine and red wine drinker and rose, because there are wines for different occasions. Sometimes when you’re having a big heavy steak, you want a red wine, but a lot of times we’re trying to eat lighter, more vegetables, lighter cuisine. It’s summertime now. Lighter white wines really go with those foods.
There’s so many grapes in this book. Is there one lesser-known grape that you want the world to know about because it’s an amazing discovery?
We have a holiday coming up this weekend. By the time this is posted, it will just have passed. This coming Sunday is International Pošip Day, and Pošip is a wine from coastal Croatia. It grows in Dalmatia and on some of the islands. It’s this wonderful, delightful, fresh, crisp, citrusy white grape from Croatia that we don’t see a lot of in the US. It’s in more major urban markets. It’d really worthy of attention.
Were there any unexpected surprises as you created this book?
When we did Red Wine, we did single varieties and regional blend styles, like Rioja which can have three or four different grapes in a bottle and Bordeaux can be up to six different grapes. That actually includes sparkling wine we covered in Red wine.
We covered only nine regional blend styles and 41 single varieties in White Wine. I just did account. I believe we have 14 regional right grape styles. So things like White Bordeaux, White Rioja fall under a style that’s not necessarily one grape.
Is there a message that you haven’t been asked that you would love to share with a wine loving audience?
You can always learn something. Keep learning, keep asking questions.
Sometimes there are some really interesting questions that people come up with.
We are wine experts, we’re authors of six wine books now. We write for different publications. We’re mast head at two different magazines, so we really kind of know what we’re talking about, but we don’t know everything.
So, being able to understand that and admit that, wine is a continuous, ongoing journey and learning about wine is what makes it very exciting. So I’m really happy to have been on the journey so far and I hope have a lot more years on this journey to learn more about wines I’ve never tried.
So thank you so much for your time. Tell us where to find you, where to follow you, your social media websites.
We are on Facebook and on Instagram as World Wine Guys. We have a website, www.WorldWineGuys.com for a lot of our articles and videos we’ve done over the last 13 -14 years.
Go to www amazon.com and put in three words, white wine book, it’ll pop up.
And then as you scroll down under, ‘Usually bought together.’ It’s our white wine book and our Red Wine book.
We have some friends that have written some great books, Wine Folly, Jancis Robinson.
We’re not the beginning and the end of wine knowledge. There are so many of our colleagues that we respect deeply. So there’s a lot to learn from everybody.
All I can say is that’s what we’d like for people to learn more, enjoy wine, open a bottle of wine with your family and friends and you know, we kind of drop all of our guards, we drop all of our pretenses and the world will be a lot better place.
Post Views: 159