Posts tagged with "culinary"

Cynthia Rowley speaks to IMG and guests at GLAM SLAM during NYFW via 360 MAGAZINE

IMG GLAM SLAM

‘Offers an opportunity to be engaged with progressives and new age entities that are like-minded, while striving to make an impact on global culture with innovation… And, don’t forget that inaugural activations of this scale create inevitable connections for life simply based on memorable introductions.’Vaughn Lowery, 360®

Vaughn Lowery attends IMG’S GLAM SLAM during NYFW wearing 53045 sneakers reported by 360 MAGAZINE

IMG Fashion Events, a subsidiary of Endeavor, and Spring Studios, the creative agency for fashion, beauty and culture, and the home of New York Fashion Week: The Shows, announces the creation of a new consumer event: ‘Glam Slam’ – a fashion and tennis experience. The ‘Glam Slam’ will take place Thursday, September 8 – Monday, September 12, 2022, on the Rooftop Terrace of Spring Studios in Tribeca. For the inaugural event, IMG and Spring Studios have partnered with Chase Sapphire to develop a unique program that spans both fashion and sports, combining the best of both worlds.

The ’Glam Slam,’ which takes place during two of New York’s biggest tentpole franchises, the final Tennis major of the year and New York Fashion Week, will celebrate the intersection of tennis and style through a series of daily programming, screenings and hospitality. IMG’s in-house production agency, FOCUS, will produce a full- size tennis court on the roof top of Spring Studios that will serve as the event location for ‘Glam Slam.’

The ‘Glam Slam’ will feature five days of screenings, fashion presentations, limited merch collaborations and appearances from A-list tennis and fashion stars, allowing consumers to experience an exclusive slice of both tennis and fashion during these two quintessential NYC moments. The Glam Slam’ line-up includes IMG Tennis, a division of WME Sports, client, Maria Sharapova, among other tennis stars to be announced, and the fashion industry’s most stylish tennis enthusiasts including Laura BrownCynthia Rowley and Maison Kitsuné, with additional talent to be announced.

“Glam Slam is the natural evolution of our mission to create cultural experiences through the lens of fashion. There is no other company that can tap into an ecosystem of fashion, tennis, culinary and consumer ticketing experiences, all under one roof. This is the first in our expanding portfolio of new IP and consumer franchises that we are developing across the Endeavor network out of IMG Fashion Events,” said Leslie Russo, President, IMG Fashion Events & Properties.

“Glam Slam is at the core of Spring’s future – partnering with our clients and communities to create culturally defining IPs and experiences, capturing the zeitgeist of now,” said Gregoire Assemat Tessandier, President, Spring Studios, North America.

As presenting sponsor, Chase Sapphire is giving Sapphire Reserve cardmembers unique access to this event with VIP seating, bespoke event programming and exclusive event merchandise, all available through the Ultimate Rewards portal. ’Glam Slam’ is just one of many Chase activities that will be available for fans during New York’s major tennis tournament.

“We’re excited to launch this new and innovative ‘Glam Slam’ platform, a one of a kind event for fans and our Chase Sapphire Reserve cardmembers,” said Marleta Ross, General Manager, Chase Sapphire. “As fans continue to return to live events, we look forward to creating more unique opportunities for our cardmembers to enjoy premium experiences at the intersection of culture and entertainment.”

Tickets start at $125 and are available to purchase via On Location, the leading global sports, travel and event management company. For more information and to purchase tickets, please visit HERE.

About IMG

IMG is a global leader in sports, fashion, events and media. The company manages some of the world’s greatest athletes and fashion icons; owns and operates hundreds of live events annually; and is a leading independent producer and distributor of sports and entertainment media. IMG also specializes in licensing, sports training and league development. IMG is a subsidiary of Endeavor, a global sports and entertainment company.

About Chase

Chase is the U.S. consumer and commercial banking business of JPMorgan Chase & Co. (NYSE: JPM), a leading financial services firm based in the United States with assets of $3.8 trillion and operations worldwide. Chase serves more than 66 million American households and 5 million small businesses with a broad range of financial services, including personal banking, credit cards, mortgages, auto financing, investment advice, small business loans and payment processing. Customers can choose how and where they want to bank: More than 4,700 branches in 48 states and the District of Columbia, 16,000 ATMs, mobile, online and by phone. For more information, go to chase.com.

About Spring Studios

Spring is a platform for culture and creativity, where ideas and experiences come together to elevate brands.

A creative agency with high-end studio spaces in the heart of Tribeca, Spring Studios is home to some of New York’s most iconic events in the fashion, film, art, and design worlds, including New York Fashion Week, TriBeCa Film Festival, and the Independent Art Fair.

Cynthia Rowley sunglasses at GLAM slam during NYFW via 360 MAGAZINE
Vaughn Lowery attends IMG GLAM SLAM DAY 2 f/ Cynthia Rowley in nyc during NYFW for 360 MAGAZINE shot by Getty Images

IMG UNVEILS NYFW PROGRAM

NYBG – ATT

The New York Botanical Garden‘s major, institution-wide exhibition Around the Table: Stories of the Foods We Love examines the art and science of foodways and food traditions, many dating back thousands of years. Visitors can explore the rich cultural history of what we eat and learn that – from global dietary staples such as rice, beans, squash, and corn to the regional spice and flavor provided by peppers, greens, and tomatoes – plants are at the base of all culinary customs. The presentation features expansive displays of living edible plants; art and science installations; weekend celebrations; wellness, culinary-themed, and children’s programming; and opportunities to gather at artist-designed tables set throughout NYBG’s 250 acres, bringing to life stories about the featured and other notable edible plants. Around the Table: Stories of the Foods We Love is on view June 4 through September 11, 2022.

“We are thrilled and gratified to be able to present Around the Table: Stories of the Foods We Love,” said Jennifer Bernstein, CEO and The William C. Steere Sr. President of The New York Botanical Garden, “The creation of this exhibition has truly been a collaborative and communal experience and a labor of love. We hope everyone will visit the Botanical Garden this summer and take a little time to uncover the botanical origins of the foods they think they already know, cultivate deeper understanding of the environmental and social impacts of our food choices, and discover the diversity and beauty of plants that are grown for cuisine around the world.”

Displays of Living Edible Plants at the Enid A. Haupt Conservatory

Showcasing hundreds of varieties of edible plants, including peppers, squash, cabbage, beans, grains, corn, banana, sugarcane, taro, and breadfruit, three installations in and around the Haupt Conservatory beckon visitors to explore the diversity and beauty of food plants grown around the world.

  • In the Conservatory’s Seasonal Exhibition Galleries, a wide assortment of edible herbaceous plants and fruit-bearing trees flourishing in containers, entwined in overhead trellises, and reaching skyward from green walls ideal for compact urban spaces inspire appreciation of the plants that nourish us.
  • The Conservatory Courtyards offer an array of familiar and surprising edible plants from across the globe – from dietary staples of the tropical regions of the world, including rice, taro, and banana, to crops suited to arid regions of the globe, including figs, citrus, and pearl millet. Peppers and tomatoes and other nightshades, grapes and olives, a gourd trellis, and a spirits garden featuring plants used in the creation of beer, wine, and liquors round out this diverse display.
  • A portion of the Botanical Garden’s Conservatory Lawn is transformed into an undulating field of dwarf sorghum and barley, traditional grains well-suited to NYBGߣs climate, allowing observation of the sowing, nurturing, harvesting, and replanting processes of these foundational food plants over the course of the exhibition.

African American Garden at the Edible Academy

Curated by Dr. Jessica B. Harris, America’s leading scholar on the foods of the African Diaspora, African American Garden: Remembrance & Resilience celebrates African American food and gardening histories and the contributions of essential plants to American foodways. Dr. Harris has worked with historians, heritage seed collectors, and NYBG’s Edible Academy staff to present a sequence of eight garden beds arranged in a semi-circle that celebrate African American food and gardening histories and their ongoing contributions to America’s plant and food culture. The experience also includes an orientation center, shaded seating areas, and a Hibiscus Drink Station designed by scenic designer Lawrence E. Moten III, whose include Broadway’s Chicken & Biscuits. The African American Garden also features a Poetry Walk curated by Cave Canem Foundation, the premier home for Black poetry, committed to cultivating the artistic and professional growth of African American poets.

Art and Science Installations Throughout the Garden

After a call for artists that resulted in many impressive submissions, The New York Botanical Garden selected 30 local artists, living or working in the Bronx, to design and create tables that explore central themes from Around the Table. On display across the Botanical Garden’s 250 acres, the artist-designed tables incorporate notable food plants, highlighting the plants’ history and cultural significance as well personal stories of food traditions and celebrations. The tables and accompanying interpretation encourage sitting, sharing, and storytelling. Visitors are prompted to learn more via the Bloomberg Connects mobile application, and at select tables, to create artworks or tell their own food stories.

In the LuEsther T. Mertz Library Building Art Gallery, visitors can examine the social and cultural impacts of the American food system through displayed works by contemporary Colombian-American artist Lina Puerta in Lina Puerta: Accumulated Wisdom. Puerta celebrates and acknowledges the essential, often invisible, role of farmworkers, the relationship between nature and the human-made, and ancestral knowledge in mixed-media sculptures, installations, collages, hand-made paper paintings, and wall hangings that incorporate materials ranging from textiles and handmade paper to found, personal, and recycled objects.

Launched in 2021, NYBG’s Bronx Foodways Oral Histories Project is a multiyear effort to collect, record, and archive personal food narratives from Bronx urban farmers and gardeners who focus on community gardens as centers for food, heritage, community, and social justice – making them accessible to the public. Each year, The New York Botanical Garden commissions two public murals celebrating the gardens and farmers from the Oral Histories Project. As part of the Around the Table exhibition, celebrated Bronx-based artist Andr Trenier is creating the initial murals. In NYBG’s Arthur and Janet Ross Gallery, . . .la tierra es nuestro alimento/the land is our nourishment presents oral history videos and photos of Bronx gardens taken by students from the Bronx Documentary Center as well as highlights Trenier’s murals.

Also in the Mertz Library Building, the creativity and ingenuity of plant scientists and plant-based chefs is exhibited, revealing the science and art of agriculture and cuisine. In Sowing Resilience: Origins and Change in Agriculture in the Elizabeth Britton Science Gallery, visitors learn how scientific knowledge from both ancient and recent pasts’ traditional and Indigenous methods of agriculture to new genetic technologies’ can provide insight into creating a more resilient food system to feed the growing planet in the face of the climate crisis and other environmental challenges. The work of NYBG scientists and others highlights how far domesticated plants have come from their origins and the importance of conserving crop biodiversity into the future. In the Rondina and LoFaro Gallery, Steam, Sear, Saut: 150 Years of American Vegetarian Cookbooks showcases 19th- and 20th-century plant-based cookbooks from the LuEsther T. Mertz Library‘s William R. Buck Cookbook Collection, as well as colorfully illustrated seed catalogs, to highlight the ways home chefs’ relationships to vegetables have changed through time. Recipe Roundtable in the Nathaniel Lord Britton Science Rotunda offers visitors an interactive opportunity to connect with Around the Table exhibition content by responding to various prompts calling for drawings of favorite veggies to reflections on culturally significant plants and ingredients to be recorded on recipe cards, which are then displayed throughout the Rotunda.

Bountiful Programming for All Ages

Visitors to Around the Table: Stories of the Foods We Love can enjoy diverse and engaging public programming for all ages. Highlights include artist-designed table tours, food demonstrations, children’s activities, themed weekend celebrations, and more.

On Saturday, June 18, 10 a.m.ߝ12p.m., a symposium, A Seat at the Table, includes two compelling sessions exploring how Black farming informs American history and culture in New York City and across the country:

  • In “Celebrating the African American Farmer,” Natalie Baszile, author of the 2021 anthology We Are Each Other’s Harvest, joins Dr. Jessica B. Harris, food historian and scholar, for a conversation in Ross Hall. Their wide-ranging dialogue covers topics from the historical perseverance and resilience of Black farmers and their connection to the American land, to the generations of farmers who continue to farm despite systemic discrimination and land loss.
  • “Stories from the Farm,” moderated by farmer, urban gardener, food advocate, activist, and NYBG Trustee Karen Washington, is a multigenerational panel discussion devoted to stories of Black farmers from many historical perspectives: North and South, Upstate New York and the Bronx, sharecroppers to family growers and urban farmers. Panelists including “chefarmer” Matthew Raiford and farmer/cultural anthropologist Dr. Gail Myers give historical and contemporary context for Black farmers’ contributions to communities and food justice movements in urban and rural America.

Each week during Around the Table, Wellness Wednesdays serves up the NYBG Farmers Market, food demonstrations, and health and wellness activities.

Offerings at the Edible Academy include food demonstrations and tastings, participatory gardening activities, , and food-themed celebration weekends such as Totally Tomatoes throughout the run of the exhibition.

In “Around the Kids’ Table,” guided by Everett Children’s Adventure Garden Explainers, children and their families tell stories about the foods that are most meaningful to them and enjoy exhibition-related writing, art, and nature-based activities. A Story Walk showcases author Tony Hillery’s children’s book Harlem Grown (Simon & Schuster/Paula Wiseman Books, 2020)about a community garden started by schoolchildren in an empty lot in Harlem, New York, in 2011 that has grown into a network of gardens throughout the city.

On select days, complementary exhibition programming includes “The Art of the Table,” during which individual table artists engage with visitors in special activities such as demonstrations, group painting, or storytelling.

About the Exhibition Advisory Committee

The New York Botanical Garden engaged advisors with expertise in documenting recipes and food histories, edible gardening past and present, food justice and food insecurity, global and local foodways, nutrition, the science of edible plants, and the visual arts to join a committee and participate in the development of Around the Table: Stories of the Foods We Love. Members include:

  • Toby Adams, Gregory Long Director of the Edible Academy, The New York Botanical Garden
  • Journei Manzayila Bimwala, leader and co-chair, Foodway at Concrete Plant Park
  • Garrett Broad, Ph.D., Associate Professor of Communications and Media Studies, Fordham University, and author of More Than Just Food: Food Justice and Community Change (University of California Press, 2016)
  • Kate Gardner Burt, Ph.D., R.D., assistant professor, DPD Director, and Undergraduate Program Director, the Dietetics, Foods, and Nutrition Program at Lehman College, City University of New York
  • Ursula Chanse, Director of Bronx Green-Up and Community Horticulture, The New York Botanical Garden
  • Winston Chiu, chef and co-founder, Rethink Food NYC, Inc.
  • Von Diaz, documentary producer, author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018), and recipe and essay contributor to The New York TimesThe Washington PostBon AppetitFood & WineEater, and Epicurious
  • Sheryll Durrant, urban farmer, educator, and food justice advocate; Food and Agriculture Coordinator for New Roots Community Farm, and resident manager of Kelly Street Garden in the South Bronx
  • Jessica B. Harris, Ph.D., Americaߣs leading expert on the food and foodways of the African Diaspora, author of 12 critically acclaimed cookbooks, and 2020 James Beard Lifetime Achievement Award recipient
  • Mohammed Mardah, chairman, the African Advisory Council to the Bronx Borough President, and co-founder and executive director of Africans Help Desk
  • Alex McAlvay, Ph.D., Kate E. Tode Assistant Curator in the Institute of Economic Botany, The New York Botanical Garden
  • Lauren Mohn, Ph.D., Visiting Assistant Professor of Environmental Studies, Swarthmore College
  • Dario Mohr, New York-based educator and interdisciplinary artist who creates interactive sanctuary experiences, and founder and director, AnkhLave Arts Alliance, Inc.
  • Gary Paul Nabhan, internationally celebrated nature writer, agrarian activist, and ethnobiologist who works to conserve the links between biodiversity and cultural diversity
  • Henry Obispo, founder and CEO of Born Juice and ReBORN Farms
  • Lina Puerta, mixed-media contemporary artist whose work has been exhibited at the Ford Foundation Gallery, El Museo del Barrio, Wave Hill, and 21c Museum Hotels, and who recently completed an artist residency and exhibition at the Sugar Hill Children’s Museum of Art & Storytelling
  • Michael Purugganan, Ph.D., Silver Professor of Biology and former Dean of Science at New York University

About The New York Botanical Garden

Founded in 1891, The New York Botanical Garden is the most comprehensive botanical garden in the world and an integral part of the cultural fabric of New York City, anchored in the Bronx. Visitors come to the Garden to connect with nature for joy, beauty, and respite, and for renowned plant-based exhibitions, music and dance, and poetry and lectures. Innovative children’s education programs promote environmental sustainability and nutrition awareness, graduate programs educate the next generation of botanists, while engaging classes inspire adults to remain lifelong learners. The 250-acre verdant landscape, which includes a 50-acre, old-growth forest, and the landmark Enid A. Haupt Conservatory support living collections of more than one million plants. Unparalleled resources are also held in the LuEsther T. Mertz Library, the world’s most important botanical and horticultural library with 11 million archival items spanning ten centuries, and William and Lynda Steere Herbarium, the largest in the Western Hemisphere with 7.8 million plant and fungal specimens. Committed to protecting the planet’s biodiversity and natural resources, Garden scientists work on-site in cutting-edge molecular labs and in areas worldwide where biodiversity is most at risk.

For more information about and to purchase tickets for Around the Table: Stories of the Foods We Love, please go HERE.

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

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.

Taste of SLS

To Launch at SLS Baha Mar with a Special Performance from John Legend

Join us for epic culinary experiences at SLS Baha Mar on November 5th. The evening will feature celebrity chefs, culinary tastings, masterful mixology, a toast of Legends Vineyard Exclusive French Rosé and a special performance by John Legend.

Accor a world-leading lifestyle hospitality company, today announced Taste of SLS Baha Mar, an evening of epic culinary experiences taking place on November 5th. The star-studded culinary celebration brings together award-winning chefs from across the world affording guests a taste of the very best of SLS properties in one glamorous location and an exclusive performance by award-winning artist John Legend. 

This news comes on the heels of Accor’s latest phase of expansion and its planned joint venture with Ennismore, which will see the creation of one of the world’s largest and fastest growing lifestyle operators, set to include SLS Hotels & Residences. 

Michele Caniato, Chief Brand Officer, sbe states: “We are delighted to bring back Taste of SLS to this very special property in the heart of The Bahamas, SLS Baha Mar and the entire resort of Baha Mar. We are thrilled that John Legend is headlining our event and bringing his signature LVE French Rosé to Baha Mar. I want to thank President Graeme Davis, and the Baha Mar team, for supporting us in this incredible event. Our event will be sure to wow foodies with over seven of our chefs in one incredible location.”

Graeme Davis, President, Baha Mar states, “As Baha Mar has been widely recognized for its elevated gourmet scene, Taste of SLS provides the resort with another opportunity to showcase the best of its impressive culinary portfolio and talent to our guests from across the world. We are thrilled that this year’s Taste of SLS will feature a spectacular performance by the extremely talented, John Legend.”

Encompassing culinary and mixology experiences staged throughout the resort, an exclusive performance by Grammy, Emmy, Golden Globe, Tony and Oscar-winning singer, songwriter, humanitarian, and philanthropist John Legend tops the event along with culinary collaborators: Dario Cecchini (Carna), Sara Aqel (Fi’lia), Katsuya Uechi (Katsuya) and several other concepts under the direction of Culinary Director, Wayne Brown. The event will pair unlimited gourmet food and beverage offerings with exciting entertainment at one of the Bahamas hottest properties along with access to its LVE Lounge and for those with Gold tickets and above, access to the After Party on the rooftop of SLS Baha Mar at Skybar.

Guests will enjoy hand crafted cocktails and LVE French Rosé from the Legend Vineyard Exclusive collection by John Legend as they enjoy never-ending culinary creations by SLS’s participating restaurants and mixology concepts. The event will take place at Baha Bay, a $200 million luxury water park, and the latest addition to Baha Mar.

Tickets for the event are now on sale at here and are priced upon experience, ranging from entry level Silver tickets at $399 per person, to Corporate Cabanas for up to 10 guests at $10,000. Event access can be combined with special rate VIP weekend getaway packages at SLS Baha Mar for a premium travel experience inclusive of breakfast and special rate event and room pricing (available until October 1st), bookable at here. Prices for these overnight packages lead in at $599++ based on two guests sharing, excluding taxes and guest amenities fee. Additional accommodations can also be booked at Baha Mar’s other hotels here.

Taste of SLS Baha Mar 2021 is presented in collaboration with Chase Sapphire®, LVE Wines, and Baha Mar, all of which represent some of the major global brand affiliations across the SLS portfolio. On site, Chase Sapphire cardmembers who purchase tickets through Chase Experiences will have exclusive access to a Chase Sapphire Lounge, providing a comfortable viewing area for the live performance with dedicated seating and bar access. LVE wines will also host a lounge onsite for all guests to have a taste of John Legend’s signature French Rosé. 

For further information about the event visit: sbe.com/tasteofsls for full details on featured chefs & culinary concepts, event specifics and a link for easy ticket purchase. For full peace of mind, Baha Mar’s Travel With Confidence Program offers complimentary return private air travel or free extended stay for guests who test positive for COVID-19. 

ABOUT SLS HOTELS & RESIDENCES

SLS is the home of an extraordinary experience coupled with a playful ambiance. Culinary artistry, theatrical interiors, subversive design touches and unexpected indulgences are at the heart of every SLS property. Collaborations with leading developers, architects, designers and chefs allow SLS to continue anticipating, innovating and shaping the future of luxury lifestyle living. With seven properties in Beverly Hills, Miami, Bahamas, Cancun, and Dubai, SLS is set to open two additional properties in Puerto Madero, Argentina and Scottsdale by 2023. SLS Hotels & Residences is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. Learn more at SLSHotels.com.

SLSHotels.com | all.accor.com | group.accor.com

ABOUT ACCOR

Accor is a world leading hospitality Group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. The Group has one of the industry’s most diverse and fully-integrated hospitality ecosystems encompassing luxury and premium brands, midscale and economy offerings, unique Lifestyle concepts, entertainment and nightlife venues, restaurants and bars, branded private residences, shared accommodation properties, concierge services, co-working spaces and more. Accor also boasts an unrivalled portfolio of distinctive brands and approximately 260,000 team members worldwide. Over 68 million members benefit from the company’s comprehensive loyalty program ALL – Accor Live Limitless – a daily Lifestyle companion that provides access to a wide variety of rewards, services and experiences. Through its Planet 21 – Acting Here, Accor Solidarity, RiiSE and ALL Heartist Fund initiatives, the group is focused on driving positive action through business ethics, responsible tourism, environmental sustainability, community engagement, diversity and inclusivity. Founded in 1967, Accor SA is headquartered in France and publicly listed on the Euronext Paris Stock Exchange (ISIN code: FR0000120404) and on the OTC Market (Ticker: ACCYY) in the United States. For more information visit group.accor.com or follow Accor on Twitter, Facebook, LinkedIn and Instagram.

Image via Bricoleur Vineyards for 360 Magazine

Bricoleur Vineyards Gains Award-Winning Chefs

James Beard Award-Winning Chefs Charlie Palmer and Nate Appleman Partner with Bricoleur Vineyards as Culinary Advisors

The winery’s first joint event with Chef Palmer is Project Zin on August 21st, which is already sold out

Bricoleur Vineyards is excited to announce that James Beard Award-winning chefs Charlie Palmer and Nate Appleman are joining the Bricoleur Vineyards team as Culinary Advisors. The winery’s first join event with Chef Palmer will be Project Zin, a sold out fundraiser for Down Syndrome Association North Bay, at Bricoleur Vineyards on August 21st. 

We couldn’t be more thrilled. Our family has long admired Chef Palmer and Chef Appleman’s talent, said Bricoleur Vineyards’ co-founder Mark Hanson. Our culinary team already creates amazing wine & food experiences for our guests, which will be enhanced by working with Chef Palmer and Chef Appleman. A mutual friend introduced us, and we really connected with Chef Palmer and Chef Appleman on our shared values of supporting philanthropy, our local community, and great wine and food. We’re excited to add their expertise and collaborative enthusiasm to our team.

Bricoleur Vineyards opened in the Sonoma County town of Windsor, just south of Healdsburg, last spring in the midst of the pandemic and in a short time has already earned recognition from San Francisco Bay Area press as the region’s Best New Emerging Winery and Most Romantic Winery.  A 40-acre picturesque destination with 21 acres of Pinot Noir and Chardonnay vineyards that have produced critically acclaimed, award-winning wines, the sustainably farmed estate also features expansive culinary gardens, fruit trees, olive groves, chickens, and honeybees.

Chef Palmer brings his signature Progressive American Cooking to Bricoleur Vineyards and will team up with the estate’s culinary team on menu creation and concept to further elevate the winery’s already robust offerings. With 13 acclaimed restaurants and rooftop bars across the United States, Palmer has chosen Sonoma County as his home, designing wine-forward tasting menus for Bricoleur Vineyards that emphasize the fresh, seasonal produce grown on the estate, reflecting the bounty of the land that Palmer knows so well.

I’m excited to work with the team at Bricoleur Vineyards as Culinary Advisor, said Palmer. A close friend brought me to the estate for a tasting earlier this year and I was impressed with their tasting menus and the way their wines pair so beautifully with dishes made from their estate-grown fruits and vegetables. I cannot wait to collaborate further on wine and food experiences and events in the future.

In keeping with their shared devotion to philanthropy and supporting the local community, Chef Palmer is excited to host the 11th Annual Project Zin event at Bricoleur Vineyards on August 21, 2021. Project Zin is a celebratory event hosted by Winemaker Clay Mauritson and Chef Palmer that benefits Down Syndrome Association North Bay. Palmer and Mauritson launched Project Zin in 2012, and the annual event has raised over $1,000,000 for DSANB. This year’s event is sold out, but to learn more about Project Zin and Down Syndrome Association North Bay, please visit their website.

At Bricoleur Vineyards, we’re all about celebrating life’s moments with wine and food, while supporting charities across the country and here at home, added Bricoleur Vineyards’ co-founder Sarah Hanson Citron. Bricoleur Vineyards is a beautiful place to gather, where social connections are fostered, and communities are built. Chef Palmer and Chef Appleman share our enthusiasm for bringing people together and we’re excited to welcome them to our team.

Bricoleur Vineyards is open Thursday – Monday, 10 a.m. – 5 p.m. by appointment only and reservations can be made by visiting their website or by calling 707-857-5700. Bricoleur Vineyards is close to the Santa Rosa airport, which accommodates both commercial and private planes, and it’s only an hour north of San Francisco. Bricoleur Vineyards is located at 7394 Starr Road in Windsor, California and can be found on Instagram.

Here is a link that includes photos of Chef Palmer, Chef Appleman, Mark Hanson, Sarah Hanson Citron, and beauty shots of Bricoleur Vineyards.

About Bricoleur Vineyards

Bricoleur Vineyards, which launched its first vintage in 2017 and opened its tasting room in 2020, is tucked away in Sonoma’s Russian River Valley – just south of Healdsburg. Founded by the Hanson family, Bricoleur Vineyards can be found at the end of a winding road in the charming, bucolic town of Windsor, only an hour north of San Francisco – and very close to the Santa Rosa airport. The distinctive name, Bricoleur, is French for one who starts building something with no clear plan, adding bits here and there, cobbling together a whole while flying by the seat of their pants.

The Bricoleur Vineyards estate produces two families of critically-acclaimed, award-winning wines – Bricoleur and Flying by the Seat of Our Pants. Pinot Noir, Chardonnay, Viognier, Cabernet Sauvignon, Sauvignon Blanc, Rosé of Pinot Noir and Zinfandel are crafted under the Bricoleur label, while Rosé of Grenache and Brut are produced under the humorous, irreverent Flying by the Seat of Our Pants label. The wines are crafted by veteran Winemaker Cary Gott and Assistant Winemaker Tom Pierson.

In addition to Bricoleur Vineyards, the Hanson family also owns Kick Ranch Vineyard in Sonoma County’s Fountaingrove District AVA. The Hanson family’s roots run deep in Sonoma County. Mark Hanson was born in Santa Rosa, and Beth Wall Hanson’s great grandfather, Pietro Carlo Rossi, was the original oenologist for Sonoma County’s historic Italian Swiss Colony. Rossi revolutionized California winemaking in the 19th century and under his direction, the Italian Swiss Colony became one of America’s leading wineries. 

Bricoleur Vineyards is open Thursday – Monday, 10 a.m. – 5 p.m. by appointment only and reservations can be made by visiting their website or by calling 707-857-5700. Bricoleur Vineyards is located at 7394 Starr Road in Windsor, California and can be found on Instagram.

Groceries by Mina Tocalini for 360 Magazine

TASTING HISTORY COOKBOOK

SIMON & SCHUSTER’S TILLER PRESS TO PUBLISH ‘TASTING HISTORY’ CREATOR AND HOST MAX MILLER’S DEBUT COOKBOOK BASED ON MILLER’S HISTORICAL RECIPE YOUTUBE SHOW

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The Food and History Show Celebrates Its One-Year Anniversary with a Special Episode on the Medieval Dish Cockentrice. Watch Here.

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Simon & Schuster’s Tiller Press announced that it will publish a historical cookbook by Max Miller based on his popular YouTube show, ‘Tasting History. The untitled cookbook, slated for publication in 2022, will feature some of the show’s most popular and unusual ancient recipes.

On ‘Tasting History,’ Miller recreates historical recipes from the Medieval and Renaissance Eras, Ancient Greek and Roman times and beyond, and spotlights traditional foods from around the world. The show’s popularity has exploded since the channel’s inception in February 2020. Amid nationwide stay-at-home-orders, ‘Tasting History’ has amassed over 570K+ subscribers and 23M+ total channel views, with viewers tuning in faithfully each Tuesday for their latest culinary history lesson, and perhaps to catch a glimpse of Max’s beloved feline companions, Jaime and Cersei.

“Here at Tiller Press, we love to discover emerging voices. Max’s voice has exploded with his ‘Tasting History’ show and we are thrilled to translate that voice to the written page, complete with his recreated recipes and the history behind each one,” said Anja Schmidt, Executive Editor, who acquired the title.

As today marks the channel’s one-year anniversary, Max will celebrate in true ‘Tasting History’ fashion with a special episode that will focus on the history behind the legendary medieval dish called Cockentrice, which consists of a suckling pig’s upper body sewn onto the bottom half of a capon. The full episode can be viewed here. 

For more information visit his Youtube and follow Max on Instagram.

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ABOUT SIMON & SCHUSTER

Simon & Schuster, a ViacomCBS Company, is a global leader in general interest publishing, dedicated to providing the best in fiction and nonfiction for readers of all ages, and in all printed, digital and audio formats. Its distinguished roster of authors includes many of the world’s most popular and widely recognized writers, and winners of the most prestigious literary honors and awards. It is home to numerous well-known imprints and divisions such as Simon & Schuster, Scribner, Atria Books, Gallery Books, Tiller Press, Adams Media, Simon & Schuster Children’s Publishing and Simon & Schuster Audio and international companies in Australia, Canada, India and the United Kingdom, and proudly brings the works of its authors to readers in more than 200 countries and territories. For more information visit our website.

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ABOUT ‘TASTING HISTORY’ 

‘Tasting History’ is a food and history show hosted by Max Miller on YouTube that explores the recreation of culinary delights from the Medieval and Renaissance Eras, to Ancient Greek and Roman times, and spotlights traditional foods from around the world. Since the channel’s inception in February 2020, ‘Tasting History’ has garnered over 570K+ channel subscribers, and over 23M+ total views. For more information, visit his Youtube, and follow Max on Instagram and on Twitter. Miller is represented by Jeremy Katz at The Katz Company and Innovative Artists.

vegetables by Nicole salazar for 360 magazine

Michelle Obama Encourages Picky Eaters

When I was a small child, I never ate the vegetables I encountered on my dinner plate, preferring instead to kick, scream, whine, and then feed the offending dish to the dog. How different things might’ve been if former First Lady Michelle Obama was the one gently encouraging me to eat my peas, using Muppet-adjacent puppets and her soothing presence! Unfortunately, I had to learn the hard way, but for the children of America who are now currently throwing handfuls of broccoli at their parents in protest, Obama’s new show, Waffles + Mochi, premiering on March 16 on Netflix, is here to save the day.

There’s little information about what this show will entail, beyond the above tweet, which features Michelle Obama cradling a small, winsome mochi in her hand, flanked on either side by an overzealous bee with glasses and some sort of Yeti-thing, whom I presume is Waffles, as it is wearing a scarf and a frozen waffle as an accessory. The show will be produced by Higher Ground, the Obamas’ production company. My assumption is that Waffles + Mochi is a reworked version of Listen to Your Vegetables & Eat Your Parents, which was reported in 2019 as the title of a half-hour children’s show that would take young children and their families around the globe on an adventure that tells us the story of our food.”

Again, we know very little about the show, because all we’re working with here is the former name and then the image of Michelle Obama flanked by Muppet-adjacent puppets, but what I’m hoping is that this culinary adventure will be a spiritual cousin to the earliest seasons of Sesame Street, which were quirky and weird and just as enjoyable to watch now, as an adult, as they were when I was a small child. Children’s television is at its best when it resonates with both children and adults who are lightly stoned.

Please read on in this article in Jezebel. 

Travel Food Kit – What to Pack in Your Bag?

A travel list is like a culinary recipe covering ingredients for a hearty meal. For a delicious dinner, mix selected ingredients in the correct proportions. And to make your trip a success, make an optimal list of things for it. If you are an inexperienced traveler and do not know what a foodie-focused travel kit should look like, we will help you with this. Ideally, you  need to take everything you need (like) without overloading the bag. It may sometimes be tough, but following the below tips, you will always know what food should always be a part of your travel menu.

Food for Travel Foodies

The right choice of food is an important element of a successful travel approach. Ideally, it is necessary to balance the food set in such a way that you do not drag too much and get pleasure from the meal. Let’s try to figure out what products to take.

When making a list of food products to pack in your bag, it is necessary for you to ensure that the products you select meet the following criteria:

•Can be stored for a long time and retain their shape (do not crumble, do not choke, or melt);

•Can be eaten with no extra manipulations on your end (washed, dried, sliced, peeled);

•Meet the needs of the traveler in terms of calories and vitamins;

•Are useful, healthy, and tasty;

•Are light in and occupy less space in your bag.

At the same time, it is critically important to decide on your daily menu and pick the proper amount of food. Otherwise, you risk eating everything in one day or carrying a large bag of products that will stay untouched until the end of your trip. What’s more, having a full list, you can always check Kroger’s ads run by Rabato and save money on your travel food kit.

Good or Not Good?
Seasoned travelers have a couple of tricks when selecting and preparing food for their travel meals:

Choose foods or ready-made meals that can be stored for a long time without a refrigerator. Food should remain resistant to sunlight, be easy to prepare, and not require any processing at all.

It’s best to prepare food in advance.

Refuse products that have a strong odor and crumble strongly.

When taking fruits and vegetables, wash and dry them in advance. So, you don’t have to wipe them on the road with wet wipes.

Cut up all the food you need at home and put them in a container or bag for a more convenient meal. This can be bread, cucumbers, or chicken cut into small pieces.

Give preference to products with a long shelf life. It is critically important to check the product expiration date before putting it in your bag. If there are 1-2 days left before the expiration date, then it is better not to take it.

A Full Food Pack

If you do not want to invent how to diversify the menu while traveling and want to get a checked and ready-made list of products, then use our recommendation:

•A set of vegetables and fruits: cucumbers, peppers, herbs. You can make vegetable pancakes, squash, pumpkin, or broccoli.

•Sandwiches of all types and with different fillings inside.

•Baked chicken or beef. It is recommended to store these products in foil.

•All types of snacks: nuts, dried fruits, whole-grain bars, etc.

Semi-finished products: processed cheese, porridge, etc.

Desserts: portioned jams, sweet muffins, lollipops, marmalade, marshmallows.

You can find all these products in the Aldi store; just look for the available super deals and save money on every purchase you make.

Carry-on travel food must be ready-mad and fresh. If possible, keep it in a cooler bag. Be sure to supplement your grocery basket with a few bottles of clean water. If you are thinking about what kind of food to pack in your bag, then follow a simple rule: this food should be healthy, convenient, and tasty.

Make the Right Choice!

Take full responsibility for the trip so that you clearly understand what to take for a snack on the road and not panic an hour before the departure. Going “empty” in terms of food supplies is not an option if you suddenly think that a snack on the road is the tenth thing. It is not at  all. You must be comfortable with the ride, which means you need food.

Well, do you still think that you will be fine without a snack on the road? You are absolutely wrong. Follow our recommendations, and the trip will be easy and relaxed.

Gastro Garage

The Gastro Garage is excited to announce that they have added on seven dates to TORCHED, their rooftop pop-up experience at the W Hollywood which now extends through December 12. The Gastro Mechanics will continue to light up the sky with their one-of-a-kind, blowtorch-powered dining experience featuring an 8-course progressive-style dinner with stunning views of the city. The extended dates and times of TORCHED will be on Friday and Saturday nights, Nov 20, 21 and 28 and Dec. 4, 5, 11, and 12 with seatings at 7:30 and 8:45pm. Tickets are $100 per person and available on Eventbrite. Limited tickets available so reservations are mandatory. Please call (310) 993-3979 or visit The Gastro Garage for more information.

If you miss out on snagging a ticket to one of these seatings, they are also doing a third seating at 6pm, exclusively in partnership with FeverUp. Visit FeverUp’s website for more info and to purchase tickets to this seating.

As seen on the Bravo and Travel Channels, The Gastro Garage creates the ultimate action station using blow torches and molecular gastronomy to create savory donut sliders, skewers, and sides. The menu will feature their 8-course Mechanics Menu, which features their signature Gastro Tanks and Drill Bits. During this interactive experience, The Gastro Garage will deconstruct classic dishes and reconstruct them into signature Tanks, made from savory brioche donuts that are filled with nitrous foam in a variety of flavors and then torch them with gourmet toppings, finishing oils, purees, and spices. During this one-of-a-kind, fully immersive dining experience, guests are greeted by “Gastro Mechanics,” clad in welding masks that guide them through the process, all while wielding giant blow torches with flames flying high. The rooftop has been designed to look like a drive-through auto service bay, complete with oil drums, hubcaps, vintage motorcycles and of course, rock ‘n’ roll music and videos playing in the background

The Gastro Mechanics have been wearing masks long before they became COVID mandatory. But their take on masks is quite unique, to say the least. In addition to these talented chefs wearing their own masks, as well as gloves, guests will be required to wear one upon entry to adhere to COVID safety guidelines. Since only a limited number of guests can be accommodated per seating, this smaller sized group event will create a more intimate feel.

“The initial response for TORCHED has been overwhelming and we are thrilled to continue to offer our unique culinary experience to the community after months of eating in,” said Adam Manacker, co-founder of The Gastro Garage. “With limited people per seating, it’s about offering an intimate, and safe experience and experimenting with different flavors, toppings, and oils for the perfect night out under the stars.

Upon arrival, guests will valet their cars, take a private elevator to the rooftop, check in, have a photo-op, and then are escorted to the bar area for cocktails, which will include a welcome toast with a shot of Bullet Bourbon. Afterwards, guests will be entertained by a short story about The Gastro Garage and then devour their first delicious course, which will be the start of this multi-sensory experience. For the next stop, guests will be led by their Mechanics to private tables with spectacular views of the city, where they will dine on five more courses cooked table-side along with a signature cocktail. Then, upon completion of the savory course items, guests will next be guided to an additional cabana by their Mechanic where they will finish the evening with two dessert courses cooked in front of them as they look out onto the magical city lights of L.A

Each ticket is inclusive of all food, a shot of Bullet and a smokin’ specialty cocktail from The Chainsmokers’ Jaja Tequila, as well as a photo-op upon arrival. Cash bar is also available. Tables are available in parties of 2 or 6. For larger or other size reservations, please contact The Gastro Garage directly at (310) 993-3979.

8 Course Menu Includes:

  • Buffalo Blue Chips (Kettle Chips with Blu foam and Gastro Buffalo Sauce)
  • Cubano Gastro Tank (gruyere foam, torched 12-hour slow roasted pork, Applewood smoked ham, mustard caviar, dill plank)
  • Piston Pizza Gastro Tank (mozzarella foam, torched shredded mozzarella, tomato basil puree, fresh basil)
  • Maple Glazed Carrot Pops (torched carrot pops with EVOO, Maldon salt served with maple gravy foam)
  • Japanese Marinated Short Rib Drill Bit (3 oz Japanese marinated skewer served with white cheddar foam)
  • Naked Salmon Drill Bit (3 oz Clean Salmon Skewer served with sesame oil, Maldon salt and bearnaise foam)
  • Princess Buttercup Gastro Tank (double chocolate foam, torched sweet peanut puree, Reese’s Peanut Butter Cup, Nutter Butter powder)
  • Fireberry Gastro Tank (sweet cream cheese foam, torched balsamic strawberries, fresh cracked pepper

For those that require vegetarian or gluten free options, accommodations can be made with advance notice

The W Hollywood is offering a special 25% room rate for those who purchase tickets to the experience. Click HERE to receive the discount.

Check out this video of The Gastro Garage in action.