![Thanksgiving in Philly: perfect stuffing bread DOES exist – and it’s… [Find Recipe Inside]](https://philly.flavrreport.com/wp-content/uploads/2024/11/6D4A5499-1024x683.jpg)
Part of the “America the Beautiful” initiative, 30×30 is a national goal to conserve and restore at least 30% of U.S. lands, waters, and ocean by 2030.
An estimated one million species are now on the path to extinction, but it isn’t too late to reverse the harmful trends that are leading to habitat destruction around the world. 30×30 and the larger “America the Beautiful” initiative aim to provide equitable access to nature for all, calling on industries and cultural and special interest groups to help with its execution.
Leading the Charge
Since early 2021, the Zoo’s Director of Mission Integration, Dani Hogan, has participated in a working group for zoos, aquariums, and museums with staff from The Ocean Project at Frost Science, National Aquarium, New England Aquarium, San Diego Zoo Wildlife Alliance, Seattle Aquarium, AZA, Aquarium Conservation Partnership, and the National Ocean Protection Coalition to outline plans to support conservation efforts and create solutions for the environment. The group created resources for AZA networks to help with introducing the program.
As a forerunner in implementing 30×30, Philadelphia Zoo was the first partner to incorporate its messaging over an entire season. At BIG TIME, guests took a pledge and signed a petition advocating for wildlife.
Related:
Philadelphia Zoo is thrilled to announce the arrival of three Ankole-Watusi cattle, now on exhibit on African Plains.
Zoo staff collected over 10,000 postcards from April to October 31 to send to policy makers to influence change.
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Drink like a Movie Star: Clarendelle, Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
Drink like a Movie Star: Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of the Academy of Motion Picture Arts and Sciences, Academy Museum of Motion Pictures and Exclusive Wines Poured at the 97th Oscars Ceremony
Clarendelle and the family company Domaine Clarence Dillon announce the brand’s return as the official wine partner of the Academy of Motion Picture Arts and Sciences and the Academy Museum of Motion Pictures.
Wine for the Academy
The Academy Awards, renowned for their glamour and celebration of cinematic excellence, also feature a notable emphasis on fine wines during their events. A substantial amount of wine is served to accommodate the numerous attendees. For instance, during the 90th Academy Awards, over 2,400 bottles of wine were provided, equating to approximately 14,000 glasses.
Annually, the Academy hosts several official events where wine is prominently featured. The most notable of these is the Governors Ball, the official post-ceremony celebration, where distinguished wines and champagnes are served to winners, nominees, and guests. In addition to the main ceremony and the Governors Ball, there are various pre-show receptions and ancillary gatherings throughout the awards season, each offering curated wine selections to complement the festivities.
These events underscore the Academy’s commitment to providing a luxurious and celebratory atmosphere, with fine wines playing a central role in the experience.
For the third consecutive year, the prestigious family-owned wine company will exclusively pour exceptional red and white wines at the 97th Oscars® ceremony.
This partnership bridges the world of fine wine and film, elevating the Oscars experience for Hollywood’s biggest stars.
In addition to delighting guests at the Dolby® Theatre at Ovation Hollywood, Clarendelle and Domaine Clarence Dillon wines will be served at the iconic Governors Ball after the Oscars ceremony and the Official Oscars® Watch Party at the Academy Museum of Motion Pictures. This year, Governors Ball attendees can enjoy a glass of our elegant and contemporary wines while winners have their Oscar® statuettes engraved. The wines will also be perfectly complemented with a legendary gastronomic menu crafted by Wolfgang Puck Catering for an unforgettable evening.
“Before joining the family business, I began my career as a screenwriter, so to have the opportunity to partner with the Oscars for the third consecutive year is truly an honor,” said President and CEO of Domaine Clarence Dillon, Prince Robert of Luxembourg. “This collaboration is a natural extension of my family’s longstanding commitment and deep connection to film and the arts.”
Domaine Clarence Dillon will introduce two new wines for the star-studded events:
- La Clarté de Haut-Brion 2021: A sought-after white wine of rare delicacy with only 1,000 cases produced annually, La Clarté brings together the qualities of a fine white Bordeaux wine with fresh citrus and white flower aromas, followed by a crisp and refreshing finish of lemony brightness.
- Le Clarence de Haut-Brion 2015: Château Haut-Brion became the first Bordeaux vineyard to be named after its terroir, making the estate the first luxury brand in the world. The exquisite red Le Clarence de Haut-Brion 2015 is similar in style and elegance to its elder and encompasses all unique attributes of a fine wine with an attractive profile – smooth yet powerful, tasty and full-bodied, with notes of ripe fruit leaving an impression of freshness and volume, without heaviness.
Among the returning wine favorites are:
- Clarendelle Bordeaux White 2023: A refined and elegant wine, offering bright citrus notes of lemon and grapefruit, balanced by the smooth sweetness of pear and lychee.
- Clarendelle Bordeaux Red 2016: A wine with fruity aromas of red fruit and blackcurrant alongside floral overtones balanced by great tannic power and delicious velvety texture.
- Clarendelle Amberwine 2021: A complex, well-concentrated and modern sweet wine distinguished by its freshness and harmonious balance of floral fruit and acidity with a smooth finish.
Founded in 1935, Domaine Clarence Dillon is a family-owned group renowned for its prestigious Bordeaux estates, including Château Haut-Brion, Château La Mission Haut-Brion, and Château Quintus. Under the leadership of Prince Robert of Luxembourg, the company has earned a global reputation for excellence in winemaking, joining Primum Familiae Vini, an international association of some of the world’s finest wine producing families. Domaine Clarence Dillon has long been a supporter of the arts, with Prince Robert’s background and screenwriting playing an essential role in merging the worlds of wine and cinema by bringing Clarendelle and Domaine Clarence Dillon to the biggest night in Hollywood.
For more information, follow on Instagram @clarendelle @chateauhautbrion_ @chateaulamissionhautbrion @chateauquintus @leclarenceparis.
Philly Orders The White Lotus Season 3 with Patrick Schwarzenegger Sipping Ketel One Family Made Vodka and Tanqueray Gin
‘Sip into The White Lotus’ with Patrick Schwarzenegger for Season 3 with Ketel One Family Made Vodka and Tanqueray Gin
Ketel One Family Made Vodka, one of the bestselling and top trending vodkas (Drinks International, 2025), and Tanqueray Gin, the seven-time winner of the bartenders’ choice of gin (Drinks International, 2023), have long been at the forefront of cocktail culture, consistently shaping and elevating the craft with their unwavering dedication to quality and innovation.
The Cocktail Culture of The White Lotus: Sipping in Style
HBO’s The White Lotus isn’t just known for its biting satire and stunning backdrops—it’s also quietly shaped the world of cocktail culture. Set against the luxurious resorts of Hawaii and Sicily, the show’s characters are often seen clutching artfully crafted drinks, turning simple sips into statements about wealth, indulgence, and escapism. In Season 1, tropical classics like the Mai Tai and Pineapple Daiquiri make frequent appearances, aligning with the show’s Hawaiian setting and nodding to the tiki cocktail revival. These vibrant, rum-based drinks not only complement the scenery but also subtly underscore themes of paradise lost.
Season 2 shifts to Sicily, and with it comes a more European drinking aesthetic. Think Aperol Spritzes, Negronis, and chilled white wines, evoking la dolce vita while masking the tension simmering beneath the surface. The show’s cocktail choices aren’t just background props—they reflect character dynamics and mood. For example, Tanya’s over-the-top drink orders often mirror her chaotic, lavish lifestyle.
Since its debut, The White Lotus has inspired bartenders and fans alike to recreate its signature drinks, blending TV-inspired nostalgia with real-world cocktail trends. Whether it’s a Mai Tai or a Spritz, every glass tells a story.
In an exciting collaboration with Max and HBO, the two iconic brands invite fans of The White Lotus to experience the timeless elegance and charm that define both the series and their curated cocktail creations.
In anticipation of the series returning on February 16, on Max and HBO, Ketel One Vodka and Tanqueray Gin introduce, ‘Sip into The White Lotus,’ a dynamic, multifaceted collaboration which includes series-inspired cocktails, Thailand destination giveaway, immersive events and engaging content.
“Our partnership with Max and HBO’s hit series The White Lotus is a perfect blend of luxury and sophistication. The show’s exploration of timeless hospitality aligns perfectly with the craftsmanship behind Ketel One Vodka and Tanqueray Gin, both of which are synonymous with the highest standards of quality,” said Julie Yufe, Senior Vice President of Vodka, Gin and Rum at DIAGEO North America. “The show is a cultural phenomenon, creating its own universe of intrigue and vibrancy. As consumers increasingly value experiences, we’ve been intentional about crafting fan-centric moments where our brands can create memorable occasions with every sip.”
Inspired by the show’s luxurious destinations, the partnership with Max and HBO kicks off with an original short film starring actor and entrepreneur Patrick Schwarzenegger, who whisks viewers away to a dreamy Thai escape. As Patrick mixes The White Lotus Vesper Martini—crafted with Ketel One Vodka and Tanqueray Gin to embody the captivating elegance fans expect from the show—he invites viewers to immerse themselves in the world of The White Lotus, exploring its story, characters, and the lavish setting of the highly anticipated new season.
“Being part of the cast of The White Lotus has been an incredible journey, and I’m excited to partner with Ketel One Vodka and Tanqueray gin to bring fans closer to the unforgettable moments of season three,” said Schwarzenegger. “Just like these iconic spirits, The White Lotus is all about storytelling and savoring every experience. I can’t wait to watch the new season unfold while toasting The White Lotus Vesper Martini with friends and family.”
To toast to season three of HBO’s The White Lotus, Ketel One Vodka and Tanqueray Gin have crafted exclusive cocktails inspired by the season’s stunning Thailand setting: The White Lotus Vesper Martini and The White Lotus Punch.
The White Lotus Vesper Martini is an elegant twist on the traditional cocktail, featuring Ketel One Vodka and Tanqueray London Dry Gin as its smooth, classic base. It delivers a refined, refreshing tasting sip with a sophisticated balance of dry and fruity notes. A French white wine aperitif adds crispness, while lychee liqueur imparts a delicate floral sweetness. The White Lotus Punch strikes a perfect balance between tart and tropical, making it the ideal cocktail for any getaway. With a vibrant blend of Ketel One Vodka and Tanqueray London Dry Gin, it showcases tropical flavors of pineapple, mango, and lime. The gin lends a hint of herbal complexity, while the tropical fruits provide sweet, juicy depth.
The unique creations tap into a feeling of luxury familiar to a White Lotus guest while reimagining how fans can enjoy cocktails with a modern twist. Featured in The White Lotus limited-edition cocktail kits, these perfect accessories for viewing parties include everything needed to craft season three-inspired drinks at home. Fans 21+ can purchase the kits at https://www.cocktailcourier.com/pages/the-white-lotus-cocktails.
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The White Lotus Punch ¾ oz. Ketel One Vodka ½ oz. Tanqueray London Dry Gin 1 oz. lime juice ¾ oz. mango syrup 2 oz. pineapple juice
Combine all ingredients into a highball glass filled with crushed ice and stir. Garnish with a pineapple wedge and serve. |
The White Lotus Vesper Martini ¾ oz. Ketel One Vodka ½ oz. Tanqueray London Dry Gin ¼ oz. French white wine aperitif 1 bar spoon or teaspoon lychee liqueur 1 bar spoon or teaspoon butterfly pea tea
Combine all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass and garnish with a lychee. |
Thanksgiving in Philly: perfect stuffing bread DOES exist – and it’s… [Find Recipe Inside]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
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Favorite Dinner and a Movie? Asking Movie-Lover Chris Gore, ‘Attack of the Doc’ available April 24
Favorite Dinner and a Movie? Asking Movie-Lover Chris Gore, ‘Attack of the Doc’ available April 24
Dinner and a movie is a classic. Date night. Out with friends. Or out making new friends. Everyone has a favorite dish and drink they look for on the menu. Or maybe you’re ready to taste something new?
Today I sat down with Chris Gore, the writer / director / producer of “Attack of the Doc!” to talk about his go to dinner out for a show.
Attack of the Show! was unique, way ahead of its time and was a milestone that had a huge impact on geek culture. Available for streaming and more as of April 24, 2023.
This deep dive documentary features pop icons including Wil Wheaton, John Cena, Joel McHale, Peter Jackson, Kumail Nanjiani, Whitney Cummings, Danny Pudi, and many more!
“Attack of the Doc!” is written, directed & produced by Chris Gore.
I’m playing with the idea of doing a segment called “Dinner and a Movie”. What’s your go-to dinner, whether you’re on date night or out with friends?
The Alamo Draft House, which I first attended when I was at South by Southwest in Austin, Texas, built a whole chain of movie theaters based on that premise, based on the idea of food and film, right? That is a huge thing.
I would recommend any Alamo Draft House. When it comes to a dinner that I’m going to eat out, I love salmon, which sounds weird. Gimme salmon and some broccoli, and I’ll be very happy. I know Broccoli is maybe not popular with everybody. I’m one of the people who loves broccoli.
We’re serving Attack of the Doc – Arita, which is going to be a custom margarita, at the premiere of ‘Attack of the Doc’ which is gonna be at the Frida Cinema in Santa Ana, California.
But when I was in Austin, Texas, one of my favorite drinks, which is only served at one bar there, called the Jackalope. You walk into the lobby of the Jackalope, you can look this up, I’m sure it’s on their Instagram. It’s definitely on my Instagram. They have a giant Jackalope rabbit you can pose with, you can get on it, you can saddle up on the Jackalope and take pictures of yourself riding on the Jackalope. But they serve this drink that is delicious. It’s vodka based. There are a bunch of other things in it. It’s called the Reverse Cowgirl, only in Texas. And you go to the Jackalope Bar on Sixth Street and grab yourself several reverse cow cowgirls. I’ve done it many times.
“Attack of the Doc!” is written, directed & produced by Chris Gore, produced & edited by Bobby Schwartz, co-produced by Walter Areas, with additional co-editing by Anthony Ray Bench and Phillip H. Eubanks, and with an original score composed by Austin Smith. This deep dive documentary features pop icons including Wil Wheaton, John Cena, Joel McHale, Peter Jackson, Kumail Nanjiani, Whitney Cummings, Danny Pudi, Eric Andre, Jerry Stiller, Joe Rogan, Jimmy Fallen, Kel Mitchell, Anne Meara, Stan Lee, Sara Jean Underwood, Carrie Keagan, Riley Steele, Tom Green, Anthony Daniels, Michael Winslow, Joey Kern, Joan Rivers, Chris Hardwick, Robert Kirkman, Greg Nicotero, Jessica Chobot, Tony Hawk, and Alison Haislip, among others as we search for the truth.
“Attack of the Show! was unique, way ahead of its time and was a milestone that had a huge impact on geek culture. Its core audience is one of the most coveted around the globe. I think viewers of the original show will be down for learning the history of the network and the show which helped usher in the age of nerd culture. Frankly, G4TV and Attack of the Show! are responsible for making it cool to be a nerd,” states Gore. “And at the end of the day, I hope the documentary entertains fans and reminds them of a time when a TV show could be dangerous and provide some laughs without fear of being canceled. Everyone who worked on the documentary is a super fan, so this movie was made by fans for fans.”
Attack of the Doc! Synopsis
Before the rise of big tech, social media and Marvel movies, Attack of the Show! chronicled nerd culture’s unlikely acceptance as mainstream. G4TV’s flagship show launched the careers of hosts Olivia Munn and Kevin Pereira and was beloved by fans – a unique celebration of geek culture before it was cool. Diving into colossal cream pies, wearing fat suits for comedy and putting internet servers where the sun don’t shine – anything could happen on an episode of Attack of the Show! It’s been years since the show went off the air and one question has lingered: what really happened to G4TV and Attack of the Show? Enter Attack Of The Doc! — the new film written and directed by Chris Gore, promises to answer one of pop culture’s longest running mysteries.Attack of the Doc is available as of April 24 and watch the trailer here.
Follow the documentary and its journey available on Video on Demand and TVOD/Digital platforms on April 24th, 2023, which is the 21st Anniversary of the launch of G4TV.
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Philly Finds French Wine: Tasting Bordeaux’s Chateau Haut Grelot with Julien Bonneau
Incredible Bordeaux wines from Chateau Haut Grelot leads the way with Julien Bonneau
Today Chateau Haut Grelot’s Julien Bonneau visited to talk Bordeaux winemaking, their legendary wine region, his family’s pioneering legacy, his favorite food and wine pairings.
Chateau Haut Grelot’s Julien Bonneau
Can you tell us a little bit about what inspires you about the wine business? Maybe a memory or wine celebration.
Julien: As you imagine in Bordeaux, or even in France, most of the wine business is a family business. It’s very father and a son or daughter. There’s always this kind of takeover.
Chateau Haut Grelot’s Bonneau Family
I grew up with my father and he was always into wine, tasting wine. ’Oh, you should smell the wine and making me discover the wine from when I was a very young child. And so I didn’t want to take over the company.
I didn’t wanna take over the story about the wine, but I had one weakness: I love wine actually. I like wine very much, so it was very hard to say no.
Chateau Haut Grelot
I don’t want to take over. But I like wine anyway. I went to business school. I went to New Zealand and England to learn the wine trade. It was a very nice experience.
Then I came back to the wine business and started again to make wine, to discover the wine business through the company. That was probably my first step. When you start taking a foot in the wine business, then you never go back.
Obviously, it’s a passion to grow and grow because making wine is like growing a child. You start from the vineyard and then you go to making wine and then to age the wine in barrels. Then you put it in a bottle just to show your wine to your customers.
Chateau Haut Grelot’s Julien Bonneau
Looking at your winery’s history. 1920, 1927 was a big year for your vineyard. 1975 was a big year for your father.
Can you tell us a little bit about the background of the vineyard? Up to the more modern technology your vineyard has pioneered.
I’m the fourth generation in my family’s wine business. So my grandfather used to have cows for breeding. Vineyards, asparagus, as well. So it was just a culture after the war.
My father started in 1978 and he focused on the wine business.
He wanted to make and grow quality wine. Very tasty wine. [His goal] changed a lot of things about the process of winemaking to develop very aromatic, long aging. So we started to make a range of wine: white wine, rosé, a bit sparkling as well.
He went to see the customer directly in the north of France, in Europe. He tried to sell directly and not through negociants. That’s the main story because in AOC Blaye which is north of Bordeaux on the right bank of the river, negociants were necessary through the distribution to sell the wine.
The big challenge was, ‘No. You don’t want to pay more for my wine, I’m going directly to the customer. I don’t want to go and to carry on sitting through a negotiation because you don’t trust me on quality wine and you don’t pay more for the wine. So we’ll stop sending to negociants. And go directly to the customer, private customers, wine shop, restaurant, wine importers.’
That was 1984 and 1985. It was a very different direction. It changed a lot compared to what happened in Bordeaux at that time. We started to control our distribution. From that time, he developed a lot of quality wine, he invested in new vineyards, bigger and bigger, and also buying some barrels and new equipment to make very good quality wine.
He loves saying ‘I was the first in 1990 to make green harvesting.’ Green harvesting is cutting some grapes in August. So one month earlier than the harvest to remove a bit of quantity and to make better quality. So he removed grapes in the vineyard to produce better concentration on the grapes left on the field.
That was his focus, it was an improvement in quality wine. From that time, we carried on. What I changed is, I make more wines, different wines, different quality wines. But still focusing on quality wine. I do more than 30 wines – different quality, colors, and winemaking process.
Let’s talk about your region, and how those elements inform the wines that you’re making?
Julien: We are located in AOC Blaye, north of Bordeaux, one hour driving up.
On the right bank of the river. So opposite to Saint-Estèphe, you have AOC Saint-Estèphe, you cross the river, the main river, and you are in AOC Blaye.
Where we are located we are mostly very gravelly. We have two types of terroir. For the red grapes Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec.
Gravelly soil to help have early harvesting and early maturation for nice harvesting. The second is more on clay soil, for the Sauvignon Blanc for the Semillon and Muscadet to make more powerful wine. Two very distinguished terroirs.
The climate is very moderate, oceanic influence but also very warm during the summer. We are very hot right now. It’s a very hot summer so that’s helped a lot to have very ripe grapes.
North of Bordeaux is quite hilly so it helps to have very nice exposure to the sun. For us, it’s very important to have ripe grapes. So we need to look for the sun and remove the leaves in front of the grapes. It helps to keep the freshness in the wine and still have very ripe grapes.
Let’s talk about your winemaking process.
AOC Bordeaux or AOC Blaye Côtes de Bordeaux, we have very strict rules. We need to have the vineyard on a hill. You need to respect 6,000 bottles per hectare of production.
Then we have nine months of winemaking before bottling it. So for us we make one year, even sometimes two years after, focusing more on quality wine.
AOC rules are just a basis. We try to make higher quality by aging and also to decrease the quantity of grapes per hectare to focus on sun contact for the grapes to have very ripe and very juicy grapes before harvesting. So we are very much challenging and controlling this aspect.
For example, in September, I walk every day, all my vineyards, just to check on the quality.
We try to get the aroma window. According to the evolution of the aroma on a grape, on a palate, we say ‘the window is there’, so we need to get it. It’s not only analysis from a laboratory, but it’s mostly from the palette. ‘How’s it taste?’
It’s the same as when you cook, you taste your sauce all the time.
Let’s talk about your wines. Can you talk us through some of the wines that you have?
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux
Ruby red in the glass. Lovely nose with red berries, vanilla and spicy flavors. Very drinkable. Fruit forward with medium body. Well-balanced with long and aromatic finish
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022
Classic Bordeaux blend: 90% Sauvignon Blanc, 5% Sémillon & 5% Muscadelle. Floral, crisp, elegant. Exotic fruit on the nose with grapefruit and wild herbs. Generous citrus on the palate. Full body, almost velvety with a decadent finish.
Perfect to pair with seafood, chicken, fresh salads and cheese boards.
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux, red wine
Pin Franc Red 2020, Blaye Côtes-de-Bordeaux
Big gush of red fruit, red currant, raspberry, blueberry on the nose. Big body, well-balance. Very muscular with silky and structured tannins. A long finish.
Enjoy as an aperitif or pair with game, pigeon, lamb, turkey, or as a dessert with chocolate.
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux
Powerful, bold, muscular. 100% cabernet sauvignon. A v ery special bottle, aged for 16 months in small oak barrels. A lush, velvety mouthfeel with medium tannin and a long, vanilla finish.
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux, Orange Wine
Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux
100% Sauvignon Gris
On the nose, citrus and orange zest aromas. Light body, light tannin. A tart bitterness on the palette with medium finish. Enjoy as an aperitif, or pairs with hard cheeses and desserts.
Julien: We have a wide range of wine. But I’m going to start with…
[Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux, red wine]
Which is very fruity wine. This one is more classic Bordeaux style.
For the white is [Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022].
For 90% and very fruity, juicy, very aromatic fruit, grapefruit, and also passion fruit and it’s very easy drinking very easy drinking, very crisp.
The red is 70% of Merlot, 30% of Cabernet sauvignon. Wine aging on the lees a bit just to bring a bit of fatness. Strawberry character.
Both wines are very drinkable. Don’t need to age too much. Lovely with sushi, seafood, tuna, all fish. It works pretty well with meat. So that’s my two first classic range of Bordeaux style.
Then I have Parfum, which is 100% Malbec. [Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux]. Fruity, easy drinking, not too heavy as Argentina wines or Malbec wine. It’s more of a freshness and very licorice character.
The Cabernet Sauvignon is aged in barrels for one year, very select grapes.
We make a very good balance between the fruit from the Cabernet and the barrels. From aging typical from wine. That’s two different wines which is this one a bit more on the liquorized fruit freshness side, and this one is very elegant.
Lastly is orange wine. Bois Pauvoir, which is a sauvignon grape. [Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux]
The story of this wine was Bois Pauvoir. It’s orange wine. I never made it before, but I wanted to make a wine which says let’s try to see how it’s going. And that means in French, “let’s try, you will see.”
Going back to cooking, what are some of your favorite things to eat with these bottles?
Julien: I’ll say for Sauvignon Blanc, this one is lovely with tuna. Rare tuna. Even tataki tuna. It has a very fresh character, very nice acidity and it’s very well matched with tuna.
This is one who can match pretty much with many things, but if you like pasta with tomato. Easy drinking freshness. Very drinkable. Not too heavy and you have acidity in a tomato with pasta and that keeps your freshness.
It pairs well with game. I like pigeon with a side of onions. Even lamb is very nice. It works pretty well with white meat. You can say beef as well. Roasted beef on a barbecue with carrots and peppers.
That’s very long, which is very a bit unusual, but it’s lovely with cheese. Even with fish in tomato sauce. Sea bass or grilled octopus. Yeah, it could be a very nice match.
How can we find more about you and your wines?
It would be fantastic to go on Instagram and follow us and follow our story about how we try to develop in the U.S. You can also visit our website to learn more.
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Philly loves cocktails, Bring the magic home? Bark and Barware Shows You How with Cocktail Smoker
Philly loves cocktails, Bring the magic home? Bark and Barware Shows You How with Cocktail Smoker
Bark and Barware enters the cocktail market with their premium cocktail smoker, including 6 flavors.
Bark and Barware’s Harel Levy
Today, Bark and Barware’s Harel Levy joins us for a conversation about cocktails, creating your long-lasting drinking crew, picking the right flavors, the perfect pairings and more!
The below conversation has been edited for length and clarity. Find the full conversation at our YouTube channel.
Joe Winger: Can you tell us a little bit about your story? And what inspired you to create this cocktail smoker kit?
Harel Levy: I’ve been an entrepreneur for the last seven years. While there are no mistakes, I actually found [the cocktail smoker] by mistake. I was planning to buy something for my Dad. I usually won’t give something if it’s not 100%. So I’d rather not give a gift that I don’t really like. Because I really care about what the recipient is going to feel.
“I really love the idea of cocktail smoking kits. […] It’s another tool to have a great night.
I don’t want to give something cheap, because if you really love someone, you really want to make sure that everything is spot on, right?
Even on yourself, you will be more forgiven in terms of what you buy than someone else.
I really love the idea of cocktail smoking kits. It’s not that it’s only cool and it’s a great addition to having those nights with friends, with family. It’s another tool to have a great night.
I went to Amazon and I saw there is no one who actually sells it in a premium, wooden box. And with many flavors. I talked with [my company’s] CEO about it, what’s missing here.
Bark & Barware’s Smoker Kit
We came up with a wooden box. It came from my passion to give something that looks good.
For almost a year, we went back and forth with factories. The smoke. The flavor. Details with the box.
When we released it, we were very happy. We knew my criteria. If I can give it to my Dad, not being afraid he’s not going to like it. Then I know that other people are also going to enjoy it because I have high standards for giving a gift to someone that I love. That’s how we came up with the product and the product.
The second thing we are planning is to bring a mixologist, make it a more holistic experience.
Extend the journey with our customers, give them cocktails, give them recipes, give them ideas, The journey doesn’t end when the transaction happens for us. We want to continue to build trust and serve our customers.
Joe Winger: You have a very comprehensive website. Can you walk us through your Cocktail Smoker Kit? When we buy it what do we get?
Harel Levy: There are six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones. Unfortunately, we don’t include butane [gas for the torch] because shipping is very heavily regulated,
“In every smoker kit you get six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones.”
We have six flavors: cherry, oak, pear, maple, hickory and apple. Our plan is to listen to our customers and come up with new flavors based on what they ask for. It’s not a one-time product release. We’re going to offer refills, extensions, more.
Each taste is very delicate. The world of wine, flavor, alcohol is so wide and you can get very specific sometimes. When you do get specific, you get the best results, right?
Joe Winger: Has there been one or two major lessons you’ve learned?
Harel Levy: Initially we had more flavors. After we gave out samples and heard about which flavors were the favorite, we removed some.
Joe Winger: You mentioned flavor pairing. What’s your favorite cocktail pairing?
Harel Levy: It’s a tough question because taste is something that is extremely subjective.
We usually put it with scotch. That’s our personal preference. Our customers get very creative with their ideas. That’s why we initially started with those six flavors. But listening to customer feedback, it’s going to grow and change.
Joe Winger: Over a year of research and development, were there any unexpected surprises?
Harel Levy: A lot of people agreed with me on the wooden box. People started asking for smoke refills. They’re going through the smoke faster than I thought. When we launched, I was expecting this to be used for special occasions. But people are using it every week, all the time.
Joe Winger: In the past few weeks, I’ve been in Los Angeles, Brooklyn, New York, Philadelphia. All those places have bars where they’re serving smoked drinks. Now people want to have that experience at home.
Harel Levy: That’s going to make you the hero of the party. You’re the one who brings the cool stuff. I always like to do that.
We really advise [anyone trying this] to taste all of the flavors. Not just one or two. The spectrum of what flavors someone likes or doesn’t like is very wide. You’re probably going to really like 1-2 [of the flavors], and less like the others.
Those 1-2 that you really like, we’re going to offer you refills.
When I host friends [at my house], I drink scotch and it goes well with cherry.
But it’s like a game. You try a lot of things. You find out something that you’re really going to love.
“That’s going to make you the hero of the party. You’re the one who brings the cool stuff.”
Joe Winger: This first kit is a starter kit or a sampler kit. I get those six flavors and I get to decide, “Oh my gosh, I really like this one. Now I need a refill.”
Harel Levy: Exactly. It’s exciting me on a personal level because I’m curious […]. What’s going to make people upgrade a scotch that costs hundreds of dollars?
I can play with the flavor. That will upgrade an experience for the end customer cost hundreds of dollars. I did my part, right? And for them, they’re going to be over the moon. They’re going to be super happy. It’s just going to become one of their routine.
“What’s going to make people upgrade a scotch that costs hundreds of dollars?”
Joe Winger: There are smoking kits all over the place. Dozens of competitors on Amazon. Why should someone choose Bark and Barware?
Harel Levy: It’s the full experience that we offer. It starts with the package. Then the flavors. Most of our competitors offer four, we offer six. We tasted all of the competitors and our flavor is better. Otherwise I would not have released the product.
Our post-purchase [experience] the recipes. We’re working with a mixologist to just create a mini course to go with the kit, go with specific drinks. Customers are going to have access to all of it. How do I mix it? What should I mix it with?
Joe Winger: What does the future of the brand look like?
Harel Levy: We’re planning to release big packages [re-fills] of each flavor. Second thing is the mini courses. We really want to inspire because that’s fun.
The process of drinking with friends, the process of smoking. It’s a fun process. You sit on your balcony, with friends, you open a bottle of wine as well. That’s a fun process.
Our goal is to inspire. Someone [will realize they] like a specific cocktail. We will give them all of the information on how to make it, how to mix it, then we earn a customer for life.
Joe Winger: You mentioned picking a cocktail is like picking a favorite kid. It’s so hard to do. What is your favorite cocktail to use with your smoker?
Harel Levy: Yeah, so that’s a great question. I like the combination of the apple and scotch.
Joe Winger: Because you’re a foodie, are there any specific cocktail and food pairings that you really enjoy with any of your specific flavors?
Harel Levy: My favorite is having an apple flavored scotch with a ribeye. Someone I work with loves the hickory flavor. That’s the beauty of this world, every person has their unique taste.
Shop for Bark and Barware’s Cocktail smoker hit on amazon here: https://amzn.to/3P5c42g
Learn more at: https://www.barkandbarware.com
Bark and Barware enters the cocktail market with their premium cocktail smoker, including 6 flavors.
Bark and Barware’s Harel Levy
Today, Bark and Barware’s Harel Levy joins us for a conversation about cocktails, creating your long-lasting drinking crew, picking the right flavors, the perfect pairings and more!
The below conversation has been edited for length and clarity. Find the full conversation at our YouTube channel.
Joe Winger: Can you tell us a little bit about your story? And what inspired you to create this cocktail smoker kit?
Harel Levy: I’ve been an entrepreneur for the last seven years. While there are no mistakes, I actually found [the cocktail smoker] by mistake. I was planning to buy something for my Dad. I usually won’t give something if it’s not 100%. So I’d rather not give a gift that I don’t really like. Because I really care about what the recipient is going to feel.
“I really love the idea of cocktail smoking kits. […] It’s another tool to have a great night.
I don’t want to give something cheap, because if you really love someone, you really want to make sure that everything is spot on, right?
Even on yourself, you will be more forgiven in terms of what you buy than someone else.
I really love the idea of cocktail smoking kits. It’s not that it’s only cool and it’s a great addition to having those nights with friends, with family. It’s another tool to have a great night.
I went to Amazon and I saw there is no one who actually sells it in a premium, wooden box. And with many flavors. I talked with [my company’s] CEO about it, what’s missing here.
Bark & Barware’s Smoker Kit
We came up with a wooden box. It came from my passion to give something that looks good.
For almost a year, we went back and forth with factories. The smoke. The flavor. Details with the box.
When we released it, we were very happy. We knew my criteria. If I can give it to my Dad, not being afraid he’s not going to like it. Then I know that other people are also going to enjoy it because I have high standards for giving a gift to someone that I love. That’s how we came up with the product and the product.
The second thing we are planning is to bring a mixologist, make it a more holistic experience.
Extend the journey with our customers, give them cocktails, give them recipes, give them ideas, The journey doesn’t end when the transaction happens for us. We want to continue to build trust and serve our customers.
Joe Winger: You have a very comprehensive website. Can you walk us through your Cocktail Smoker Kit? When we buy it what do we get?
Harel Levy: There are six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones. Unfortunately, we don’t include butane [gas for the torch] because shipping is very heavily regulated,
“In every smoker kit you get six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones.”
We have six flavors: cherry, oak, pear, maple, hickory and apple. Our plan is to listen to our customers and come up with new flavors based on what they ask for. It’s not a one-time product release. We’re going to offer refills, extensions, more.
Each taste is very delicate. The world of wine, flavor, alcohol is so wide and you can get very specific sometimes. When you do get specific, you get the best results, right?
Joe Winger: Has there been one or two major lessons you’ve learned?
Harel Levy: Initially we had more flavors. After we gave out samples and heard about which flavors were the favorite, we removed some.
Joe Winger: You mentioned flavor pairing. What’s your favorite cocktail pairing?
Harel Levy: It’s a tough question because taste is something that is extremely subjective.
We usually put it with scotch. That’s our personal preference. Our customers get very creative with their ideas. That’s why we initially started with those six flavors. But listening to customer feedback, it’s going to grow and change.
Joe Winger: Over a year of research and development, were there any unexpected surprises?
Harel Levy: A lot of people agreed with me on the wooden box. People started asking for smoke refills. They’re going through the smoke faster than I thought. When we launched, I was expecting this to be used for special occasions. But people are using it every week, all the time.
Joe Winger: In the past few weeks, I’ve been in Los Angeles, Brooklyn, New York, Philadelphia. All those places have bars where they’re serving smoked drinks. Now people want to have that experience at home.
Harel Levy: That’s going to make you the hero of the party. You’re the one who brings the cool stuff. I always like to do that.
We really advise [anyone trying this] to taste all of the flavors. Not just one or two. The spectrum of what flavors someone likes or doesn’t like is very wide. You’re probably going to really like 1-2 [of the flavors], and less like the others.
Those 1-2 that you really like, we’re going to offer you refills.
When I host friends [at my house], I drink scotch and it goes well with cherry.
But it’s like a game. You try a lot of things. You find out something that you’re really going to love.
“That’s going to make you the hero of the party. You’re the one who brings the cool stuff.”
Joe Winger: This first kit is a starter kit or a sampler kit. I get those six flavors and I get to decide, “Oh my gosh, I really like this one. Now I need a refill.”
Harel Levy: Exactly. It’s exciting me on a personal level because I’m curious […]. What’s going to make people upgrade a scotch that costs hundreds of dollars?
I can play with the flavor. That will upgrade an experience for the end customer cost hundreds of dollars. I did my part, right? And for them, they’re going to be over the moon. They’re going to be super happy. It’s just going to become one of their routine.
“What’s going to make people upgrade a scotch that costs hundreds of dollars?”
Joe Winger: There are smoking kits all over the place. Dozens of competitors on Amazon. Why should someone choose Bark and Barware?
Harel Levy: It’s the full experience that we offer. It starts with the package. Then the flavors. Most of our competitors offer four, we offer six. We tasted all of the competitors and our flavor is better. Otherwise I would not have released the product.
Our post-purchase [experience] the recipes. We’re working with a mixologist to just create a mini course to go with the kit, go with specific drinks. Customers are going to have access to all of it. How do I mix it? What should I mix it with?
Joe Winger: What does the future of the brand look like?
Harel Levy: We’re planning to release big packages [re-fills] of each flavor. Second thing is the mini courses. We really want to inspire because that’s fun.
The process of drinking with friends, the process of smoking. It’s a fun process. You sit on your balcony, with friends, you open a bottle of wine as well. That’s a fun process.
Our goal is to inspire. Someone [will realize they] like a specific cocktail. We will give them all of the information on how to make it, how to mix it, then we earn a customer for life.
Joe Winger: You mentioned picking a cocktail is like picking a favorite kid. It’s so hard to do. What is your favorite cocktail to use with your smoker?
Harel Levy: Yeah, so that’s a great question. I like the combination of the apple and scotch.
Joe Winger: Because you’re a foodie, are there any specific cocktail and food pairings that you really enjoy with any of your specific flavors?
Harel Levy: My favorite is having an apple flavored scotch with a ribeye. Someone I work with loves the hickory flavor. That’s the beauty of this world, every person has their unique taste.
Shop for Bark and Barware’s Cocktail smoker hit on amazon here: https://amzn.to/3P5c42g
Learn more at: https://www.barkandbarware.com
