Posts tagged with "chef"

Alicia Shevetone at SAHARA LAS VEGAS via 360 MAGAZINR

SAHARA LAS VEGAS × Alicia Shevetone

SAHARA LAS VEGAS ANNOUNCES GLOBAL ENTREPRENEURSHIP WEEK
PUBLIC AFTER PARTY WITH CELEBRITY CHEF ALICIA SHEVETONE, 

MONDAY, NOV. 14

Tickets On Sale Now at Eventbrite.com

WHAT:
SAHARA Las Vegas and celebrity chef Alicia Shevetone will join forces to host the official kick-off after party for Global Entrepreneurship Week. Guests are invited to celebrate local Las Vegas entrepreneurs and commemorate a select group of the city’s most successful beverage makers. Attendees will have the opportunity to network over a sampling of local craft spirits and brews, as well as a selection of small bites from Shevetone’s highly anticipated cookbook, “Food with Spirit,” slated to launch in the fall of 2023. The full menu includes:

The full menu follows: 

  • Gazpacho Bloody Mary shooters
  • G&T cucumber sandwiches
  • Chicken marsala meatballs
  • Chocolate hazelnut mousse

The roster of local beverage companies and entrepreneurs that will be in attendance includes: 

  • Dress the Drink
  • Smoke Wagon Bourbon | Nevada H&C Distilling Co 
  • CraftHaus Brewery
  • Tenaya Creek Brewery 

WHO:
Renowned for her noteworthy pop-up experiences and savory recipes, the star of “Sin City Kitchen” has amassed a following in more than 100 countries across the globe. In addition, Chef Alicia Shevetone is the renowned author of “Italian Cookbook for Two” and the creator of Dink Cuisine, a food and entertainment organization curating culinary experiences across print, digital, social and live media.

WHEN:
Monday, Nov. 14 
5 to 7 p.m.

WHERE:
CASBAR Lounge
SAHARA Las Vegas
2535 S. Las Vegas Blvd.
Las Vegas, NV 89109

TICKETS:
Tickets are available for $37.88 per person and space is limited. Guests must be 21 years or older to attend. For additional information and to purchase tickets, click here.

ABOUT GLOBAL ENTREPRENEURSHIP WEEK
Global Entrepreneurship Week is an international movement, powered by thousands of partner organizations, dedicated to making it possible for anyone, anywhere to start and scale a company. GEW 2022 will be celebrated from November 14 to 20 across Las Vegas, with national campaigns in 180 countries – engaging millions of participants in activities. Powered by the Kauffman Foundation, Global Entrepreneurship Week unleashes more than $150 million to support entrepreneurs each November – from large, national campaigns down to small, local activities and everything in between.

ABOUT SAHARA LAS VEGAS
SAHARA Las Vegas is an all-encompassing resort and casino with 1,613 guest rooms and suites in three distinctive towers – including the AAA® Four Diamond Alexandria Tower, more than 85,000 square feet of flexible meeting space, AZILO Ultra Pool, two rooftop pools and a collection of acclaimed restaurants, bars and entertainment venues. The inviting casino occupies 60,000 square feet and features approximately 600 of the latest slot and video poker machines, 50 classic table games, Infinity – a premium gaming lounge, The Poker Room at SAHARA Las Vegas and a sports book operated by global gaming leader, William Hill. An impressive selection of culinary and cocktail offerings includes Bazaar Meat by José Andrés™, named “Best Restaurant in Nevada” by Business Insider; famed Philadelphia sports bar Chickie’s & Pete’s; The Noodle Den from renowned Chef Guoming “Sam” Xin; CASBAR Lounge; Uno Más; Prendi; The Tangier; Zeffer’s and, coming soon, James Beard award-winning Chef Shawn McClain’s Balla. SAHARA Las Vegas is also proud to serve as home to MAGIC MIKE LIVE Las Vegas presented by Channing Tatum. SAHARA Las Vegas players can also enjoy the perks of an Infinity Rewards membership, a joint loyalty program between SAHARA and its sister property Grand Sierra Resort and Casino Reno, that gives players the opportunity to earn and redeem rewards across both destinations. SAHARA Las Vegas is a minority-owned business certified by the Western Regional Minority Supplier Development Council. For more information, please visit saharalasvegas.com and stay connected on InstagramFacebook and Twitter.

Chef Shimi Stallings back at it via 360 magazine

SHIMI STALLINGS

Listen to Shimi Stallings on 360 MAG Apple/Spotify podcast HERE.

During her formative years, Shimi Stallings began her career as a creative writer. After signing up for a Jet Magazine copywriting essay contest – she won.

In 1994, Stallings transitioned to songwriting with a deal with Zomba Publishing. This was followed by another lucrative contract from a global franchise. Having reached the top of the Billboard pop charts with a smash, she decided to switch gears.

Following the 9/11 attacks, she developed a passion for gastronomy. Shortly afterward, she became a remarkable chef with a list of celebrities, giving birth to the acclaimed, Sshh Catering.

Follow Shimi on Instagram

CREDITS:

Custom Backpack: PurseForThePeople

Sneakers: IVY PARK

Shirt: AllSaints

Food graphic via 360 magazine

Top Chef Heads to London

Bravo’s “Top Chef,” produced by Magical Elves, will cross the pond to London for a very special 20th World All-Stars season with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons.  The greatest competitors from “Top Chef” iterations around the globe, including winners and finalists, will face off in the fiercest battle the culinary competition has ever seen. With 29 international versions, “Top Chef” World All-Stars will bring together 16 of the most talented, creative and decorated chefs who have competed in their respective countries’ versions of the series as they vie for the ultimate “Top Chef” title. For a sneak peek, visit HERE.

This marks the first time that the flagship edition of “Top Chef” will shoot an entire season abroad. The Emmy®, James Beard and Critics’ Choice Award-winning series will begin production this month in London, one of the most influential cities in the world, with the epic 20th season set to premiere in 2023.

“We’ve always wanted to do a season of ‘Top Chef’ with winners, finalists and frontrunners, but to take that concept for the 20th season one step further with cheftestants from localized versions across the world has been a dream come true,” said Ryan Flynn, Senior Vice President, Current Production, NBCUniversal Television and Streaming. “And what better place to host World All-Stars than London, a global stomping ground and renowned food city, offering our cheftestants access to the UK’s exceptional ingredients and international flavors.”  

Victoria Prentis, Food Minister, UK Government adds: “I’m pleased that ‘Top Chef’ has chosen London for its first ever season outside of the US. We’re rightly proud of our exceptional food and drink produced here in the UK. From Scottish salmon and Welsh lamb to Northern Irish beef and English sparkling wine, our food and drink is recognized at home and abroad for its great taste and high quality. As the UK’s largest manufacturing sector, the passion, traditions and expertise of our food and drink industry make the UK a fantastic choice for the culinary competition series.”  

A culinary melting pot, London’s cuisine has been influenced by countries all over the world. From traditional pub food to modern Indian cuisines, the chefs will be cooking with the best ingredients the UK has to offer from its sought-after seafood, high-quality meat and produce.  The stakes will be bigger than ever as the cheftestants cook their way through globally inspired quickfire and elimination challenges.  Throughout the competition, Padma, Tom and Gail will be joined by distinguished judges from the international versions, as well as esteemed global culinary experts.  

A global phenomenon with over 100 winners crowned across the world, international “Top Chef” versions, licensed by NBCUniversal Formats globally, include France (13 seasons), Canada (10 seasons), Middle East (seven seasons) and Brazil (four seasons), to name a few. The original U.S. series launched in 2006 and has been sold to over 175 territories worldwide.

“Top Chef” was recently nominated for six Primetime Emmy® Awards including Outstanding Competition Program, Outstanding Host, Casting, Directing and Picture Editing.  “Top Chef: Last Chance Kitchen” was also nominated for Outstanding Short Form Non-fiction or Reality Series.

“Top Chef” is produced by the Emmy® Award-winning production company Magical Elves with Casey Kriley, Jo Sharon, Doneen Arquines and Hillary Olsen serving as executive producers. The “Top Chef” format is licensed by NBCUniversal Formats, which is part of Universal International Studios, a division of Universal Studio Group.

About Magical Elves 

Magical Elves is a leading producer of award-winning, non-fiction content for domestic and international television markets. Known for hits like “Top Chef” (Bravo), “Top Chef: Last Chance Kitchen” (Bravo), “Top Chef Family Style” (Peacock), “Nailed It!” (Netflix), “Cold Justice” (Oxygen) and “Brain Games On The Road” (Nat Geo), Magical Elves is a veteran production company with a long track record of consistently delivering the highest quality programming. Magical Elves is a part of The Tinopolis Group’s portfolio of production companies. For more information, visit www.magicalelves.com.  

About Bravo Media  

Bravo is the premier lifestyle and entertainment brand that drives cultural conversation around its high-quality, interactive original content across all platforms. The network features a diverse slate of original programming, including Emmy® Award-winning “Top Chef” and “Project Runway,” fan-favorites “Vanderpump Rules,” “Below Deck,” “Southern Charm,” and the highly popular “Million Dollar Listing” and “The Real Housewives” franchises. Bravo also boasts the only live late-night talk show on television with the critically acclaimed “Watch What Happens Live with Andy Cohen,” which has become a nightly destination for A-list celebrities. Bravo is part of the NBCUniversal Television and Streaming portfolio, which includes NBCU’s broadcast, cable and streaming platforms: NBC, Bravo, E!, Oxygen, SYFY, Universal Kids, USA Network and Peacock. For more information, visit BravoTV.com.  

Tips to Take Your Cooking to the Next Level

If there’s one thing that most people can agree on, it’s that cooking is a lot of work. But for some, the satisfaction of creating a delicious meal is worth all the fuss and mess. They enjoy experimenting with different herbs and spices and nothing is out of the question when it comes to trying new dishes. If you fit into this category and you’re here with the hope of taking your cooking skills to the next level, we’ve got you covered. 

Always Use Fresh, High-Quality Ingredients

In order to make the best tasting food, you need to use fresh, high-quality ingredients. This means buying produce from local farmers markets, or getting meat and seafood from a trusted butcher or fishmonger. When you choose fresh ingredients, the flavors are much more intense and the food will be more nutritious too. It’s a win-win.

Expand Your Horizons

One of the best ways to learn about new types of dishes and forms of cooking is to travel. That’s right; now is the best time to jump on a plane and go to a country that’s famous for their culinary delights. Even if you don’t have the cash up front, loans are always an option and trust us when we say that you and your palette will have the experience of a lifetime. The trip will be worth every cent. Imagine sitting in Rome eating authentic rigatoni carbonara as the sun sets. Or sipping some chicken pho on a busy side street in Vietnam? Or enjoying some huevos rancheros for breakfast on a beach in Mexico? Sounds like a dream, right? 

Get Organized 

If you want to be efficient and make the most of your time in the kitchen, you need to be organized. Start by creating designated workspaces for certain tasks. You could have a section for prep work, one for cooking, and one for cleaning. Next, organize your cooking utensils and ingredients by type. Doing so will make finding what you need super easy and you’ll never have to fumble in a drawer for a potato peeler again. For pots and pans, group them according to the size. Get a storage box for appliances that you want to keep but rarely use and stick a label that lists the contents on the outside of the box. It’s the simple changes that will make a big difference to your workflow. 

Plan Your Meals in Advance

If you’re like most, you probably don’t have a lot of time to spend in the kitchen each day. If so, planning is key especially if you live a clean lifestyle and want your meals to reflect that. Not only will being prepared help you save money, but it will also help you stay healthy and organized. The best way to plan your meals is to create a weekly menu. This way, you’ll know exactly what you’re going to cook each day and you won’t have to waste time deciding what to make. You can find plenty of recipes online or in cookbooks, or you can come up with your own ideas. Once you’ve created your menu, make a grocery list based on the ingredients you’ll need. In time, you’ll build up a supply of different spices and essentials and you won’t have to go to the store as regularly. 

Chef Adrianne Calvo headshot image via Adrianne Calvo for use by 360 Magazine

Chef Adrianne Calvo

Highly acclaimed chef, author, television personality and YouTube host Adrianne Calvo embodies the essence of the American dream. Opening her very own restaurant at the age of 22, she has become a living legend and a source of inspiration for those wanting to follow in her footsteps.

Receiving smashing success with her first venture, Chef Adrianne has since branched out with an array of restaurants, has been named Miami New Times Best Chef, appeared on an array of Food Network shows and is the youngest professional to cook for the United Nations.

During April of 2007, Chef Adrianne opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Bar, also referred to as “Chef Adrianne’s.” Having graduated from Johnson and Wales University with a Bachelor of Arts in 2004, the new restaurant was a risky decision, but it sure did pay off. Swiftly, the restaurant grew and gained widespread notarization due to Chef Adrianne’s signature Maximum Flavor.

Guests and Critics alike fell in love with her cooking; and Chef Adrianne’s was awarded Best Restaurant by Miami New Times’ Readers’ Choice Awards in 2014 and 2017. Continuing to receive praise by being named one of the 17 Most Important Restaurants in Miami by Thrillist, Chef Adrianne was only just beginning her career.

Chef Adrianne has cooked for the United Nations and its ambassadors, competed on Chopped and Beat Bobby Flay via Food Network and has been acknowledged for her cooking in Bon Appétit, Better Homes & Gardens, USA Today and Saveur.

Her passion for the culinary world and spirit of adventure inspired her to launch Emmy Nominated YouTube series “Searching for Maximum Flavor,” which has been nominated for an Emmy Award. In the show, Chef Adrianne meets with creators while reviewing iconic dishes and adding in her namesake Maximum Flavor.

360 had the opportunity to chat with Chef Adrianne about her success thus far, what made her interested in becoming a chef, and what we can expect to come in the future.

Q: When did you start dabbling in cooking and when did you know you wanted to pursue a career in the field?

A: I have always loved food. I used to come home from school and watch Great Chefs of The World, followed by more cooking shows. But at that time, I thought I wanted to be a journalist. Watching cooking shows was just entertaining until my junior year of high school. I was placed in home ec by mistake, and I had to wait two weeks for schedule to change. During those two weeks, Johnson and Wales University came to do a demo and talk about how they’re the leading culinary school. It was what I call the lightning strike. From then on, I knew I wanted to be a chef.

Q: What was the most difficult part in opening your own restaurant at such a young age?

A: 22 is too young to open anything much less a restaurant. Restaurants are equally demanding as they are rewarding (if successful). I didn’t have normal 20’s. I didn’t have my first real drink till I was 25. I didn’t go on a vacation for 8 years and I spent every day working the line for 11 years straight. I had to stay focused and determined. Looking back at that exchange to where I am today, it was all worth it.

Q: What has it been like receiving so much praise from critics, social media all the way to your beloved customers?

It’s a beautiful thing. I thank God for it every day. I believe I don’t deserve it which is why I keep working harder and harder. This industry doesn’t stop. And want to feel like have earned their love.

Q: How did the pandemic affect your businesses?

A: Thank the good Lord, our loyal customers kept us afloat doing take out.

Q: Tell us a little bit more about your signature maximum flavor.

A: When I decided to go to culinary school, I entered culinary competitions to raise money for college. I started winning, a year later I kept winning. By this time, the judges were talking amongst themselves about how I was winning. The answer was – Flavor. One judge advised me to write a cookbook with all my winning recipes. I took his advice and thus was born my first cookbook, ‘MAXIMUM FLAVOR,’ making me the youngest cookbook author at the time. That lead me to be on the Montel Williams show. He held my cookbook in the air and told his audience and all of the country glued to their TV screens, that they had to buy my cookbook because the scallop recipe he tried from [the book] changed him. He spent all his life hating scallops until he had them Maximum Flavor Style. The book sold like crazy.

Q: Tell us about “Baked,” one of your newest concepts, and what more we can expect from this expansion.

A: Baked by Chef Adrianne started as a Bakehouse I acquired to make bread and desserts for all my restaurants- an internal operation. I’ve always been in love with everything from scratch. I think you can just tell when something is made by hand, or chemically doused. I could buy desserts from any vendor and just defrost, slice, and throw on a plate. But that’s not Maximum Flavor. I am currently working with GoldBelly on a national direct to consumer campaign.

Q: What can we expect next from Chef Adrianne?

A: God willing, I hope to expand my wine label “A Family Vineyards.” After the wild success of “A Cabernet,” I think a Rose’ or Sauvi B is next.  

Article by: McKinley Franklin

Influencer article via 360 MAGAZINE

Influencers Who Brunch Campaign Released

Brunch just became more fun with the release of chef Serge Krikorian’s latest campaign touted Influencers Who Brunch.  The host of Cooking with the Kriks and co-owner of Vibrant Occasions Catering is celebrating the first anniversary of the Youtube cooking show on April 19, 2022. Viewers of the show learn to cook popular recipes from around the world with exciting guests on each episode who are entrepreneurs, influencers and interesting people in Krikorian’s orbit.

The Influencers Who Brunch campaign was designed to showcase a taste of what viewers can expect on season two with more international dishes and special sauces.  Krikorian invited four of the show’s favorite local influencers who had been previous or upcoming guests on Cooking with the Kriks. Lifestyle blogger, Mary Kate Whitmire of Chic Little Honey, fashion influencers, Sarah Jo Reynolds and Alisha Curtis, as well as beauty influencer, Karen Alejandre of Kay P Beauty XO attended the brunch at a chic AirBnb called The Modern Rock in the SOMA district of Little Rock, Arkansas.  

Featured in the brunch campaign are tasty options such as panzanella salad, loaded hummus, crudite dippers, labneh and avocado toast with whiskey-cured salmon to name a few. Chef Serge Krikorian is planning to offer more obscure recipes in season two with the commitment to making them easy enough for anyone to cook.

“We plan to switch up the format slightly for season two of Cooking with the Kriks. In season one, we asked our guests what they would like to cook and that became the featured dish of the episode. This season, I am committed to showcasing some of my favorite international recipes, which are not as mainstream as season one’s dishes. I’ll be choosing each episode’s featured recipe,” says chef Serge Krikorian.

Hometown nano-influencers and micro-influencers have played a key role in Krikorian’s catering company’s marketing efforts over the past year. For the most part, his team already knew several of the influencers from multiple previous catering gigs, but it has been effective working with them in this new way. 

Krikorian’s team invited their colleague, Althea Wiles with Rose of Sharon Floral Design Studio, to the brunch where she gifted custom pieces of her living floral jewelry to each influencer. Wiles provided florals for the dining areas as well. Other creative team members involved were Sydney Rasch of Art/Photography by Sydney Rasch, Brian Weaver of KB Studios and Meredith Corning with Meredith Events.

The campaign is available to inspire people to gather, create memories and hopefully be inspired to try some of Krikorian’s recipes available on Cooking with the Kriks. It will serve as a visual for his new baby, Our Mobile Kitchen, which is a pristine fully-transportable kitchen that can be taken on location to large events or private homes for dinner parties. Our Mobile Kitchen offers a solution for those locations without a kitchen to cook in or simply for anyone hosting an event or party that wants to keep their space clean.  The mobile kitchen allows chef Serge Krikorian and his team to cook foods that must be cooked on location just prior to serving due to health and safety regulations like seafood and steaks.

Yeyos store and food via Visit Bentonville for use by 360 Magazine

Bentonville Restaurants × James Beard Awards

Three Bentonville food establishments were represented among the James Beard Foundation® 2022 Restaurant and Chef Awards semifinalists list in advance of the returning James Beard Awards® presented by Capital One.  

“There is no doubt in our region that Bentonville possesses an impressive food culture, and this national esteem is key for continuing to grow our reputation as a true culinary destination,” said Kalene Griffith, Visit Bentonville President. “The collaborative culinary scene here continues to establish its national influence.”

This semifinalist recognition acknowledges their contributions to the national food culture in the United States, according to the Foundation. Bentonville was represented in the following categories:

  • Outstanding Hospitality Presented by American Airlines: The Preacher’s Son
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Rafael Rios, Yeyo’s
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Matthew McClure, The Hive

Notably, the James Beard Awards are considered to be among the nation’s most prestigious honors. The Awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the Foundation.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. For more information on this year’s Restaurant and Chef Award Semifinalists, see HERE. For more information on Bentonville’s innovative culinary scene, click HERE.

About Visit Bentonville

Visit Bentonville is funded by the Bentonville Advertising and Promotion Commission which was established in 1996. The Commission is supported by a 2% tax on lodging and meeting space and a 1% tax on restaurant and dining establishments. The organization’s mission is to brand, promote and sell Bentonville as a tourism destination, stimulating economic development. Visit Bentonville leads the planning of sports, meetings and group tours while also marketing leisure experiences that include arts, cycling, culinary, film, music, and aviation. Visit Bentonville also collaborates with tourism offices throughout the state of Arkansas to create positive economic impact while increasing tourism amenities for both visitors and residents. For more information, click HERE.

Gobble’s Valentine’s Day Meals and Desserts 

Cacio e Pepe Pasta with Scallops & Asparagus

Cacio e pepe is a delicious, elegant dish that couldn’t be simpler. Our fresh spaghetti is tossed in a savory pan sauce of grated Italian cheese and Parmesan butter and topped with pan-seared scallops, asparagus, and sweet peas. Cracked black pepper and fresh arugula are the finishing touches on this satisfying gourmet meal.

Ingredients

■      Dry Scallops

■      Fresh Spaghetti

■      Garlic Parmesan butter

■      Peas

■      Asparagus

■      Italian cheese blend

■      Arugula

Seared Duck Breast in Cherry Port Wine Sauce with White Cheddar Grits

You’ll want to eat these creamy, savory grits with everything, but they’re especially good with our juicy pan-seared duck breast in a tangy cherry port wine sauce. A sautéed hash of Brussels sprouts and garlic complete this gourmet Southern dish. 

Ingredients

■      Duck breasts

■      White cheddar grits

■      Rosemary thyme butter

■      Dried cherries

■      Sweet tangy sauce

■      Brussels sprouts

■      Shallots

■      Garlic cloves

■      White cheddar cheese

■      Port wine

Garlic Pesto Sirloin Steak with Rosemary Mashed Potatoes & Sautéed Spinach

Become a dinner hero with a gourmet dish, made simple! Tender sirloin steaks are seared, crusted with a roasted garlic pesto, and finished in the oven. Serve it alongside creamy rosemary mashed potatoes and our butter-sautéed spinach, guaranteed to leave you licking your plate!

Ingredients

■      Top sirloin steaks

■      Roasted garlic pesto

■      Spinach

■      Mashed potatoes

■      Rosemary sprigs

■      Butter

Chocolate Truffle Cheesecake with Sour Cherry Compote

A 4-ounce mini cheesecake is the perfect way to end an excellent meal. This rich and creamy chocolate truffle cheesecake is a chocolate lover’s dream come true. It’s topped with a sweet and sour cherry compote. Live life without regrets — order dessert!

Valrhona Chocolate Lava Cake

Treat yourself to this gourmet chocolate lava cake prepared with Valrhona Tainori dark chocolate from the Dominican Republic. These delectable single-serving cakes need only a quick trip in your microwave or oven and can be topped with your favorite ice cream or fruit syrup.

For additional information visit site HERE.

Gwyneth Paltrow via GE Appliances for use by 360 Magazine

Monogram × Gwyneth Paltrow

Monogram–the luxury appliance brand synonymous with impeccable craftsmanship and sophisticated design–has entered a multi-year partnership with award-winning actor and global entrepreneur Gwyneth Paltrow. The lifestyle and wellness guru and founder of Goop has chosen the Monogram line for use in her own homes and will integrate Monogram appliances into her culinary approach, which is rooted in simple recipes and mindfully sourced, quality ingredients.

In collaboration with her architect and designer, and with expertise from Monogram’s design experts, Paltrow has outfitted her Los Angeles and Santa Barbara homes with luxury appliances from Monogram. The projects will be revealed later this year. As a Monogram spokesperson and ambassador, Paltrow will also represent the brand throughout 2022 at premier industry events, brand activations, and featured content on social channels. The collaboration will also highlight Paltrow’s own recipe content series created in her new kitchens.  

“The focal point of our household is always the kitchen. It’s where I cook weekend brunches for our extended, modern family and where we catch up with our kids after a long day,” said Paltrow. “With Monogram, we found a kitchen that’s both a workhorse and beautiful. It fits seamlessly into the aesthetic of our home.”

“Gwyneth ​​personifies the Monogram brand with her sophisticated taste in design that’s paired with a practical perspective of luxury integrated into everyday life,” said Julie Burns, executive director of Monogram. “Wellness isn’t just a staple in the food we create and eat in our kitchens, it’s become a central theme in design as we spend more time at home. Monogram is excited to have Gwyneth’s inspiration and collaboration as we embark on a wellness journey for our consumers.

On February 8, Paltrow will headline the main stage at the 2022 Kitchen & Bath Industry Show, North America’s largest trade show dedicated to all aspects of kitchen and bath design. The featured discussion with Paltrow will be hosted by Monogram Creative Director Richard T. Anuszkiewicz. They will be joined by famed interior designer Brigette Romanek to discuss the inspiration in Gwyneth’s homes and how she has integrated Monogram appliances into her lifestyle and wellness approach. Follow them on Instagram for more details.

About Monogram

For more than 30 years, the Monogram luxury appliance brand has been synonymous with impeccable craftsmanship and sophisticated design. Through artisan-inspired quality control and a relentless commitment to innovation, Monogram offers unique kitchen solutions to discerning consumers. For more information, click HERE.

Wine art graphic via Allison Christensen for use by 360 Magazine

CHRISTIAN OJEDA NAMED LUCIA RESTAURANT & BAR EXECUTIVE CHEF

Christian Ojeda heads to the California coastline on February 1, 2022, to serve as the latest executive chef of Lucia Restaurant & Bar. The search for the perfect, new executive chef ends as Ojeda is set to join the withstanding Bernardus culinary team. Ojeda comes from Montage Deer Valley Resort in Park City, Utah, where he, too, was named executive chef.

Bernardus Lodge & Spa is known for its lavish lodging sporting 73- rooms in California. Adding Ojeda to the team is sure to introduce even more luxury to the estate. With 20+ years in the culinary industry, Ojeda originally graduated from the Art Institute of Denver with a Bachelor of Arts degree in hospitality management. He has worked in an array of European kitchens, along with Joël Robuchon and Hubert Keller’s notorious Fleur de Lys in Las Vegas. He has worked in other esteemed kitchens such as the Auberge Resort Collection’s Calistoga Ranch, Sky Lodge, Utah and his most recent executive role at the Montage Deer Valley Resort, Utah’s single Five-Star, Five Diamond hotel acreage.

The Chilean-rooted chef Christian Ojeda has mastered European culinary practices that set him apart. Combined with his superb style and flavor methodology, Ojeda is sure to enhance Lucia Restaurant & Bar only further. Sean Damery, vice president and manager of Bernardus Lodge & Spa, expresses his excitement for Ojeda joining the culinary team. He states, “We’re extremely proud of Lucia’s legacy and look forward to chef Christian taking the dining experience to the next level. His depth in flavor-forward techniques and presentation are a perfect fit for Lucia. Given the rich local resources in Monterey County – from land to sea – his style and creativity will have no boundaries.”

LUCIA RESTAURANT & BAR

Set amongst lush orchards and vineyards, the 90-seat Lucia Restaurant & Bar sports 2,300 sq. ft. with a heated dining terrace and opulent main dining room. The structuring and design of the dining room will have you in awe; adorned with white Italian leather, French floors, chandeliers and exterior fireplaces that engulf you in the remarkable culinary experience. Selections of private dining venues ranging from the Cooper’s Den to the 12-seat Wine Cellar, the five-seat Chef’s Table to the 15-seat Magnum Room, Lucia Restaurant & Bar offers a truly exceptional dining experience with menus assisted by a 15,000-bottle wine cellar.

ABOUT BERNARDUS LODGE & SPA

If you’re in search of a relaxing, true wine country retreat; look no more. Blending opulence with modern style, Bernardus Lodge & Spa is the perfect wine country vacation destination. Esteemed as a Forbes Travel Guide Four Star property, Bernardus Lodge & Spa reopened in 2015 as a fully refurbished resort. The estate is set on 28 Carmel Valley acres overflowing with vineyards, sporting 73 guestrooms, suites/ villas, the celebrated Spa at Bernardus, the one and only Lucia Restaurant & Bar and so much more. Bernardus Lodge & Spa is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400 or visit www.bernarduslodge.com.