Rock superstars Incubus Annc hits East Coast July 31 – Aug 6 on Summer tour with Sublime with Rome and The Aquadolls
With more than 23 million albums sold, rock superstars INCUBUS are set to light up summer stages in concert with very special guests SUBLIME WITH ROME and THE AQUADOLLS beginning this July.
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Last year in 2021, Incubus marked the 20th anniversary of their multi-platinum and critically acclaimed album, Morning View. Additionally, they maintain their status as a streaming phenomenon, averaging 4.1 million monthly listeners on Spotify and clocking over 1 billion-plus streams across all platforms.
The tour, produced by Live Nation, kicks off in West Palm Beach, FL at iTHINK Financial Amphitheatre and continues through the US making stops in Atlanta, Chicago, Dallas and more before wrapping up in Bend, OR at Hayden Homes Amphitheatre on September 3rd.
Tickets to the general public will begin on-sales March 18th at 10am local time HERE.
Related: One Republic’s “Never Ending Summer Tour” lands in SoCal August with NEEDTOBREATHE
TOUR ITINERARY
Sunday, July 24 – West Palm Beach – FL iTHINK Financial Amphitheatre
Tuesday, July 26 – Jacksonville, FL – Daily’s Place
Wednesday, July 27 – Atlanta, GA – Lakewood Amphitheatre
Friday, July 29 – Columbia, MD – Merriweather Post Pavilion
Saturday, July 30 – Doswell, VA – AfterHours Concerts at The Meadow Event Park
Sunday, July 31 – Wantagh, NY – Northwell Health at Jones Beach Theater
Tuesday, Aug 02 – Syracuse, NY – St. Joseph’s Heath Amphitheater at Lakeview
Wednesday, Aug 03 – Mansfield, MA – Xfinity Center
Friday, Aug 05 – Camden, NJ – Waterfront Music Pavilion
Saturday, Aug 06 – Holmdel, NJ – PNC Bank Arts Center
Sunday, Aug 07 – Bangor, ME – Maine Savings Amphitheater
Tuesday, Aug 09 – Cuyahoga Falls, OH – Blossom Music Center
Wednesday, Aug 10 – Clarkston, MI – Pine Knob Music Theatre
Friday, Aug 12 – Bonner Springs, KS – Azura Amphitheater
Saturday, Aug 13 – Maryland Heights, MO – Hollywood Casino Amphitheatre – St. Louis
Sunday, Aug 14 – Tinley Park, IL – Hollywood Casino Amphitheatre – Chicago
Tuesday, Aug 16 – Rogers, AR – Walmart AMP**
Wednesday, Aug 17 – Dallas, TX – Dos Equis Pavilion
Friday, Aug 19 – Houston, TX – Cynthia Woods Mitchell Pavilion
Saturday, Aug 20 – Austin, TX – Germania Insurance Amphitheater
Monday, Aug 22 – Phoenix, AZ – Ak-Chin Pavilion
Wednesday, Aug 24 – Salt Lake City, UT – USANA Amphitheatre
Friday, Aug 26 – Mountain View, CA – Shoreline Amphitheatre
Saturday, Aug 27 – Irvine, CA – FivePoint Amphitheatre
Sunday Aug 28 – Chula Vista, CA – North Island Credit Union Amphitheatre
Thursday, Sept 01 – Ridgefield, WA – RV Inn Style Resorts Amphitheater
Saturday, Sept 03 – Bend, OR – Hayden Homes Amphitheater
Since first coming together in 1991, the Grammy nominated band, Incubus, have consistently elevated themselves and alternative music to new creative heights.
The California band’s sales have eclipse 23 million albums worldwide to date with multiplatinum and platinum certifications from around the globe. Consistently topping the Billboard charts, the band has had five consecutive Top 5 debuts.
Related: Pop super-group Big Time Rush with Dixie D’Amelio head on SoCal Tour.
Sublime With Rome was formed in 2010 by lead-singer/guitarist Rome Ramirez, bassist Eric Wilson, and drummer Carlos Verdugo.
The band previously toured in support of their hit 2019 album BLESSINGS with singles WICKED HEART and LIGHT ON making a splash at alternative radio. BLESSINGS is the band’s third studio album, and it was helmed by Rob Cavallo, the producer behind Green Day, My Chemical Romance, Linkin Park, and more.
In 2020 Sublime With Rome dominated the rock and alternative music charts as well as headlining shows in 5K+ capacity rooms and major festivals worldwide. With fan-favorite hits such as WRONG WAY, SANTERIA, BADFISH, WHAT I GOT, CARESS ME DOWN, 40oz TO FREEDOM and many more, the band’s concerts are pure sing along enjoyment from beginning to end.
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The Aquadolls formed in La Mirada, CA in January 2012. Lead singer and songwriter Melissa Brooks began recording bedroom demos of her songs and eventually released the album ‘We Are Free’ in early 2013, followed by the LP ‘Stoked on You’ in December 2014.
After a brief break from releases, the stars aligned in July 2018, and the new era of The Aquadolls commenced with Jacqueline Proctor on drums and Keilah Nina on bass. The band grew as a powerful threesome leading up to the release of The Aquadolls’ highly anticipated second album, ‘The Dream and the Deception,’ recorded and self-produced by Brooks and self-released October 28, 2018, on Aqua Babe Records.
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Following their sophomore album, the trio self-released the single “Suck on This” in summer 2019, followed by their 2020 viral cover of Lash’s “Take Me Away” (a track made famous via its inclusion in the 2003 Lindsay Lohan-starring Disney film ‘Freaky Friday’). They signed with California based Enci Records in 2021, and released a series of well-received singles (“Disappearing Girl” and “Cry Baby”), while playing festival dates such as Lollapalooza, Austin City Limits, Beach Life and Ohana Festival, opening for Jimmy Eat World and touring with the likes of White Reaper and more. The Aquadolls will release a new EP in 2022.
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Southern sophistication in the City of Brotherly Love: Jack Daniel’s Country Cocktails RTD Hard Tea Pours Nationwide
Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’s Country Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
- Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
- Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
- Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
- Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails
Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Jack Daniel’s Country Cocktails and their respective flavor names are registered trademarks. © 2024 Jack Daniel’s. Jack Daniel Beverage Co., Louisville, Ky. Flavored Malt Beverage.
For more information, please visit www.countrycocktails.com.
Philly Food: “The Bear” Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television star Matty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
For more insights into the #TGISunday series, please visit pacificfoods.com/TGISunday.
About Pacific Foods
Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visit www.campbellsoupcompany.com.
NBA legend Brings Flavor to Philly with Hennessy Limited Edition by LeBron James
Basketball legend Introduces Hennessy, the world’s leading cognac, and basketball legend LeBron James are proud to unveil ‘Hennessy Limited Edition by LeBron James’ – a V.S bottle collaboration available globally starting on September 30, 2024.
This first-time collaboration between Hennessy and LeBron James unites two giants in their respective fields and brings an unexpected twist to fans and the industry alike. Their mutual respect, shared drive for excellence and commitment to pushing boundaries makes this partnership a celebration of greatness and serves as a reminder that Hennessy is made for more.
“As an admirer of Hennessy and its iconic brand, I’ve always appreciated its commitment to basketball and how it celebrates the sport’s influence on and off the court,”
lebron James
“I was fortunate enough to visit the Maison in Cognac a while back, and seeing the care and craftsmanship that go into creating each bottle was pretty incredible. This collaboration represents a shared sense of dedication and discovery coming to life for everyone to enjoy.”
Hennessy Limited Edition by LeBron James
The limited-edition bottle features fresh, vibrant and distinctive designs which nod to James’ impact on and off the court. Both the bottle and gift box showcase an illustrative portrait of James in purple and orange. The iconic Hennessy Bras Armé is reimagined, sporting a sleeve as a tribute to James and intertwined with his trademark crown. The blend will remain the same and continue to deliver on the bold, yet smooth character that has made Hennessy V.S one of the most popular cognacs in the world.
“We are elated to officially welcome LeBron James to the Hennessy family after many years of mutual admiration and friendship,” said Antoine Varlet, Senior Vice President, Hennessy U.S. “LeBron is not just a basketball star, but someone who redefines boundaries in sport, style, culture and beyond. This partnership is more than just a collaboration, it’s a statement about what’s possible when two cultural icons come together.”
To highlight the cognac’s versatility, James put a fresh twist on the Hennessy Margarita cocktail featuring Hennessy V.S, lime juice, orange liqueur, orange juice and agave syrup. The addition of orange juice comes directly from James, inspired by a recent tasting experience in Cognac where he experienced the different possibilities of the spirit and discovered that Hennessy is enjoyed more than just neat, complementing a wide range of serves. This follows the release of Hennessy’s “Made for more” campaign, which shows how any drink or occasion can be made ‘more’ when you add Hennessy. Find the full recipe on hennessy.com.
The ‘Hennessy Limited Edition by LeBron James’ V.S will be available for purchase starting September 30, 2024.
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Easton’s Summer Restaurant Week begins Sunday July 17th feat’g delicious local cuisine at amazing prices
Easton’s Summer Restaurant Week begins Sunday, July 17th, featuring delicious local cuisine at amazing prices including Italian, French, Pizza, beer, wine and more!
Enjoy dining that will make your taste buds smile!
Browse set price menus for breakfast, lunch, and dinner specials. Try new places, or visit your traditional favs!
Easton’s 2022 Summer Restaurant Week!
From Sunday, July 17th – Saturday, July 23rd, food lovers from across the Lehigh Valley can get a taste of everything that the Easton food and beverage scene has to offer.
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Easton’s Summer Restaurant Week
Easton’s Summer Restaurant Week gives patrons a chance to return to their favorite spots, while also providing participants with an opportunity to reach new customers with enticing deals.
All Restaurants are offering special set menus just for the diners of Easton Restaurant Week!
Participating Restaurants:
ANTONIO’S PIZZERIA & RESTAURANT
BIG PAPA’S RESTAURANT & CATERING
Participants’ Specials: Offers can be viewed at: https://eastonrestaurantweek.com/restaurants/
Pricing: Varies depending on each offer.
Sponsors:
Title Sponsor
KLYR Rums
Meticulously Crafted, Simply Enjoyed
KLYR was born from scribbling outside the margins and the pursuit of the irrefutable. We’re purists because we believe in a silver rum that’s smooth from start to finish.
Full Circle Veggies
We are proud to offer full service installation and maintenance plans for your homesteading. and gardening needs.
Contact us for your full plan and design spec of your full garden, garden box, and more! (We will install your hive, maintain your hive and harvest your honey for you!)
Maverick Media
Pennsylvania’s full service (women-owned) marketing agency that exists to generate measurable, positive results for you. We know the value we bring to the brands we serve. We measure daily.
We are honored to be a winner in the 2020 Reader Ranking Awards for Best of the Best in the Lehigh Valley in the categories for Social Media Firm and Marketing/Advertising Agency.
State Theatre
The State Theatre is supported entirely by donations from people like you!
New members that join at the $125 Curtain Call level (or higher)* will receive a voucher good for two tickets to one of the following shows!
For more information: https://eastonrestaurantweek.com/
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Philly! Come in to the City for World Class Experience: New York Wine Studio starts classes this October in NYC, with Wine Expert Alan Tardi
New York Wine Studio starts classes this October in NYC, Wine Expert Alan Tardi reveals why you need to Enroll
He’s worked as a chef, a restaurateur, a sommelier, a consultant to some of New York City’s biggest and best fine dining restaurants. He’s also written for magazines and publications, such as Wine Spectator, Wine and Spirits, Decanter, of course, the New York Times.
Today Wine Expert Alan Tardi visits us for a conversation about NYC, restaurants, Italian wine and his new classes starting this fall (October) at New York Wine Studio.
As a get to know you question for everyone out there who loves food and wine and spirits, but they don’t necessarily know your background so much.
You’ve been in the wine world, the hospitality world, the restaurant world for many years. Tell us about a celebration in your life that inspired you to join these industries?
Alan: Sure. First I should say that, when you introduced me, you said I was a chef and a restaurateur and all that’s true. But before I was a chef, I was a cook. And actually before I was a cook, I was a dishwasher. I took a little bit of a break from college and went to Europe and traveled around and then came back and wanted to come visit my sister in New York City.
And so I did. And I ended up staying. And at a certain point, I thought okay, I’m going to go back and finish my undergraduate degree, but I also want to get a job. So I walked into a place that could have been a shoe store or whatever. A gas station. But it happened to be a restaurant.
One of the new, the first restaurants in this area called Tribeca, when it was just starting to take shape and walked in there and said, ‘Hey, I’m looking for a job.’
The person who was in the back that they sent me back to talk to in the kitchen was washing the dishes. And he said, Yeah, I’m the owner. You want to wash dishes? Yeah, sure.
So I started washing dishes there in this restaurant. And then after a while I would, I became a bus boy on the floor. Then when I would come into work, oftentimes the kitchen was a little bit behind. So I would help them out. I ended up going to the kitchen while I was going to school at the same time.
For me, it was a job and while I was going to college in the village after my classes in the evening, I found this tiny little restaurant on Greenwich Avenue in the village called Chez Brigitte.
It was like a counter basically, they had two little tables on the side, but there was a counter there with maybe eight seats. And there was this French woman named Brigitte who was cooking food back there. I started to go there, so I didn’t go home by myself and have supper.
I started to get half bottles of wine from a nearby wine shop and took it to this place, Chez Brigitte. I spoke French. I was talking to the woman cooking there.That was a celebration for me, and I was there all by myself. I would go there after, after my schooling before I went back home.
So that was like a celebration. I would go there two or three times a week. And that was my own sort of really like dining. But it was very casual. It was an open kitchen. But that was my celebration factor. And then after I finished my degree I thought I’m actually into cooking.
I was cooking in this restaurant in Tribeca. And so I went and knocked on the door of a little restaurant in Soho, which was called Chanterelle. It was a legendary restaurant for about 25 years. And the woman, the manager, the wife of the chef, Karen Weltuck, and David Weltuck was a chef.
She hired me. I was the third person. Before that, there were two people in the kitchen. I became the third person in the kitchen doing Garde Manger. Then after six or nine months, I was promoted to he sous chef. So I went from a Garde Manger to the sous chef in this really legendary restaurant.
So that was my celebration.
The fact that you grew up behind the scenes in the back of the house makes me curious.
For a couple – whether it’s a date night, an anniversary or a business dinner,
do you have any tips for how to take that fine dining experience and make it really truly memorable
Alan: First of all, we talk about fine dining. To me, sometimes you have the best experiences in a very simple, very unpretentious place. When I was working at Chanterelle, I was there for a little over three years. Every August, the restaurant would close for the month and most of the staff would go off on a gastronomic tour.
I went with some of my colleagues to France two years in a row. We would go through all the three star Michelin restaurants. At that time, you had to write a letter in French asking for a reservation at a certain time.
You had to reserve ahead of time because you had three star Michelin restaurants, highly sought after. Three or four days a week we would be eating in these fancy restaurants, sometimes lunch and dinner. It’s crazy. But there would be the down days too, right?
When you’re just traveling somewhere, you’re going to a different part. Some of these meals were amazing, that it was a whole new world for me. You get the menu, all the service and the cheese and the wines and everything. It was a great experience.
On the off days, you would just find a place to eat. And sometimes we would go to a little aubergine. I remember one in Normandy, walking into this place. It was just a few doors down from where we were staying overnight, waiting for our next kind of big meal. We went to this little aubergine and they had the most banal dish, trout almondine, right?
Trout almondine. It was in Normandy, however. There were women in the kitchen, not men, and usually in these three star restaurants, it was all male at that point.
I realized that some of those down meal nights and simple places, they had no stars at all. You had amazing food.
The meals were on the same par as some of the best three Michelin restaurants I had. So that was an important distinction for me to make. When you’re talking about how to really create – whether it’s in a very simple environment or kind of more fancy – how to really make it special. I think it has genuinity.
Just being what you are and trying to take care of your guests as best as you possibly can. That can really make it very special. You need to have good food, you need to have good wine, you need to have good service. All of those factors play in. But the most important thing is really trying to take care of your customer.
And I think you can do the same thing at home, your customers, whoever’s coming to your home and you’re going to offer them something and you want to try to make it as special as you can, even if it’s just hamburgers, but that can be really great and memorable.
We’re going to stick with the restaurant for a second, but move toward the wine list.
What are some tips for someone who wants to have a nice bottle out at dinner and they just don’t even know where to start?
Alan: That’s a great question. When I had my restaurant I decided to take a certain approach to the wine program, which was to find the best regional wines that would really best accompany the food.
Many of them were wines that people were unfamiliar with, they were just not among the top 10 that people would go to automatically. This is some years ago when a lot of the wine lists in the restaurant were the most famous ones you see all over the place because people are comfortable with that. So sometimes it threw people off and they would ask questions. What is that? Don’t you have this other one that’s very popular and all over the place?
No, but we have this and – we didn’t always say this – but it’s actually much better and it costs less.
So people would try it. They would take a leap of faith and for the most part they always loved the wines, and they went very well with their food. Not only was I the chef and the owner but I was also the sommelier as well.
We tried to train the staff very well about the wines and inform them. We had monthly tastings with them so they could taste the wines.
If people were really interested, I would come out of the kitchen and explain, make a suggestion based on what they said they liked. Sometimes it’s very difficult for people to explain what they want, so you have to read into that a little bit, but it’s something that really worked.
I know you love Italian wine, you’re an expert in Italian wine. Are there some Italian wine regions that deserve more attention?
Alan: Absolutely. I love wine from all over the place. Initially I spent time in France, delving into the wine regions there and they’re amazing and superb. When I was working at Chanterelle after the two first years going to France and the three Michelin restaurants, the third year I said maybe I’ll go to Italy and just try that out.
When I actually went there, it totally blew my mind. We rented a little house outside of Siena and explored the area. We went to a fantastic restaurant and it’s still in existence, La Chiusa, in a tiny little village called Montefollonico.
That really blew my mind completely. Because it was in an old olive oil mill, outside of this tiny little village up in the hills. The food was both very traditional and also very kind of cutting edge. They were trying to expand a little bit, but there was a really great balance of that. I actually went back there to do a stage, a summer stage working in the kitchen.
What really blew my mind was the fact that everything there was local. It was right, very close to Montepulciano and I would go walk in the vineyards. A lot of the food they got was made from grapes in the vineyards outside the restaurant. And the cheese was the pecorino.
The cheeses in Tuscany were made locally and everything was from that particular area. This was long before farm to table.
So it was a tremendous experience and that was just the beginning because Italy has 20 different regions, each one of them very different.
We think of Italy’s being old, the ancient Romans and the Etruscans. That’s true. But Italy is a country just a little bit more than a hundred years old. 150 years old. It was formed in 1861 bringing together the Italy that was once where it was fragmented after the fall of the Roman Empire.
Up until that point, you had all these different city states that had their own language, their own identity, their own cuisine, their own architecture. And while it’s been now collected into one country, each region is very independent and different from one another.
It’s changing a little bit now. At one point the dialects were very strong. When I moved to Piemonte. In the village where I lived for over 12 years, when I moved there in 2003, most of the people – who are over 50 years old, spoke Piedmontese as their first language. They had gone to school, so they learned Italian, but they spoke Piedmontese whenever they could.
In Italy there’s an incredible diversity of different places within the country. And it goes into the wine. The wines are very different. The grape variety, there are more grape varieties in Italy than most any other place.
I appreciate how you fit all these areas together: the wine, the food, the identity of the people themselves. When people Google you, they can find a lot. Your videos, your books, your webinars.
What do you think is a tip to being a great speaker when it comes to food, wine, travel, these types of genres?
Alan: I feel like I’m very humble, especially when you’re talking about wine, there’s always something new to learn and it never really stops. So I’m learning too, as I go along..
I approach it as I want to learn about something myself. Then I want to explain it and talk about it to other people and fill them in on it as well, because it’s exciting for me it might be also interesting and exciting for other people.
The other thing is really trying to share that information in a meaningful way. I’m not trying to be an expert. I just want to share that excitement that I’ve felt myself.
Tell me how your background and the learning we’re talking about informed your decision to launch the New York Wine studio?
Alan: As you alluded to, I’ve been teaching for quite a while. All these things just happened almost organically. I didn’t say I’m going to become a restaurateur or a chef. I just started. From there, I really got interested in wine because there’s a very strong correlation between wine and food.
I got really interested in wine. I was doing a lot of panel tasting with Wine and Spirits magazine, whose office was very close to my restaurant. Josh Green, the editor there and a friend of mine for quite a while. At one point he said, Hey, do you want to write an article? I said, sure. So I started writing for them a lot and it just went into other venues as well.
Teaching is the same thing. I started giving presentations at wine conferences like Society of Wine Educators annual conference I started teaching around 2015 for the Wine Scholar Guild. I was teaching for about six years.
I’ve been doing it in many different forms. Italian Wine Scholar. French Wine Scholar and Spanish Wine Scholar as well.
I thought maybe it would be a good idea to offer this program, the IWS, Italian Wine Scholar program, in New York City. No one is doing it here. Why? Why is that? So rather than doing it online, I thought it would be really great to do it in person. Where you can actually interact with the students that are there rather than just having them in the background on a computer from many different places in the world.
So I wanted to offer that along with wine because that’s a very important component. Obviously, if you’re talking about wine and explaining different Appalachians and different growing areas and different winemaking traditions, it’s good to be tasting the wines while you’re learning about that.
I came across a place that was willing to host these presentations, a beautiful wine tasting area, right in midtown Manhattan, close to Grand Central.
In addition to the Italian Wine Scholar Program, to start things up, do four individual classes that are theme oriented.
Is it fall and spring, or what’s the schedule?
Alan: Right now we’re going to be starting this fall beginning in October, I want to ease into it. I’m not loading up an entire schedule of things, but I’m going to be offering part one of the Italian Wine Scholar program, because There are two parts to this certification program.
The first part of the Italian Wine Scholar program will be this fall. Six 3-hour sessions live in-person with wine once a week during October and November.
Then to add something else, in the evenings, we’ll be doing four courses. One in October, two in November, and one in December. Two hour courses with wine, as well, and they’re not regionally driven, they’re thematically driven.
The first theme class is going to be: the many faces of Sangiovese because Sangiovese is a grape variety, Italy’s most widely planted grape variety, and of course it’s very closely tied to Tuscany, where there are at least five major appalachians that really focus on that grape variety.So we’ll be showcasing 10 different San Gervasio based wines. Five of them from Tuscany and then other San Gervasio based wines from other regions that, that really featured that like Umbria and Marche and even up in the north, Romagna, which is part of the Emilia Romagna region. Emilia and Romagna are completely different places.
There will also be individual classes on volcanic wines, Appassimento wines, which are wines that are made from grapes that have undergone this drying process.
Then also sparkling wines, which I’m a big fan of. My second book was about champagne and I’m really deeply into champagne. It’s going to involve sparkling wines from three different countries.
It sounds like this might be the most in-depth Italian class you can find in Manhattan.
Alan: To be careful, I would say it is “one of”, the most comprehensive program in Italian wine anywhere.
This program has not, has never been offered in New York City. It’s kind of a first time for that. It’s very comprehensive. It covers all 20 regions, all of the significant Appalachians and there are many of them.
All of the significant diverse grape varieties and I say significant because it might even be a little bit more now in the Italian National Register of Grape Varieties. Many people think that there are more than 2,000 different grape varieties. They just haven’t been genetically defined before.
Because it’s so deep with knowledge, it’s great for trade. New York City is a huge foodie and restaurant dining scene.
Alan: If you want to have all these post nominal certifications, that’s good. Nothing wrong with that. The most important thing, however, of course is knowledge and understanding. that you can use if you’re in the trade.
The understanding, the awareness of wine that you can then transmit to your customers in a restaurant or to your customers in a wine shop where you’re selling to.
It’s a very comprehensive program, but you don’t have to be in the trade to do it. There are a lot of people who are just really fascinated and interested in wine. This is certainly a great comprehensive program for people who just are really fascinated by Italian wine and they want to learn more about it.
What are the goals for the New York Wine Studio? What’s the future for you? What’s the future for the studio itself?
Alan: For me, it’s this and I’m very excited about it. I like this sort of counterpoint between the really focused credential certification course with an exam at the end, and then the other ones that are more mixing it up and comparing / contrasting these different wine regions.
Next spring I plan to do Italian Wine Scholar Part Two. There’s also an introductory course, used to be called Italian Prep, now I think it’s called Italian Essentials. It is for people who aren’t ready to jump into a whole certification program with all that detail, but it’s an introduction to Italian wine.
I would also love to do the French Wine Scholar, along with some additional classes in the evening.
Tell us where we can find more. Websites? Social Media?
Alan: Check out the website www.NewYorkWineStudio.com. It talks about the programs, the IWS program with the schedule mapped out and the four individual classes.
There’s also an email there, info@NewYorkWineStudio.
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Philly Celebrating with Sparkling: French Bloom Delivers Flavor finally without Boozy Battles – Wine review
Philly Celebrating with Sparkling: French Bloom Delivers Flavor finally without Boozy Battles
You want to celebrate. You want to “pop the cork”, enjoy the flavor, but you don’t want the after-effects. The drunkenness. Certainly not the hangover. And women? Of course there needs to be ways to elegantly celebrate even (and especially) during pregnancy. Imagine a pregnant-friendly wine?
It’s a situation that should have been solved already. But now it has and with style. It’s a subtle, elegant, flavorful answer.
French Bloom Re-Invents the Game
Now everyone can share “moments of pleasure” as their website mentions. French Bloom’s organic de-alcoholized chardonnay and pinot noir, alcohol-free French sparkling cuvées combine French tradition with innovation.
The Team Behind French Bloom
Maggie Frerejean – Taittinger and Constance Jablonski bring different and complementary skill sets. Equally important, they bring the desire for the vision and the motivation for innovation.
Through their innovative and female-founded brand, French Bloom gives an alternative and inviting drink to those wanting to celebrate elegantly and differently, making the most of the precious moments shared with friends and family.
If the names sound familiar, Constance is a globally-working fashion model you’ve seen representing Estée Lauder and countless luxury brands.
Maggie is director of the Michelin Guide and married to Rodolphe Frerejean-Taittinger, chief executive of Champagne Frerejean Freres.
Carl Héline, the former head of Champagne Krug, joined French Bloom.
Let’s Taste French Bloom
Le Rosé
Pale pink in the glass. Rose petals, freshly picked red currant, raspberry aromas on the nose. Indulgent white peach notes on the palate. Elegant. The organic French grapes give a nice acidity. Well-balanced complexity of minerality and freshness. Tartness and a rounded balance on the finish.
Certified Vegan- Organic- Halal
0.0% Alcohol
Pregnant-friendly
Low Calorie
Sulfite-Free
No preservatives
No sugar added, 4,2g/ 100mlA blend of de-alcoholized organic French Chardonnay and Pinot Noir wines, organic grape juice, Gensac spring water and natural organic flavors such as lemon.
Le Blanc
Organic French Bubbly, 0.0% Alcohol
Medium golden amber in the glass. Minerality and pear aromas on the nose, that just keep opening and opening. Pear, banana, melon, white flowers. An explosion of complexity on the palate. As the flavors open, Granny Smith apple, spicy citrus. A full-bodied mouth with a luxurious, zesty finish that keeps going.
De-alcoholized organic wine, organic grape juice, French sparkling Gensac spring water, organic lemon juice, organic natural flavors.
Certified Vegan- Organic- Halal
0.0% Alcohol
Pregnant-friendly
Low Calorie
Sulfite-Free
No preservatives
No sugar added, 5,9g/ 100ml
Learn more: FrenchBloom.com
https://www.facebook.com/frenchbloomsparkling
https://www.instagram.com/french.bloom
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