Posts tagged with "foodies"

Cookie Pop Candy Pop

The Summer Fancy Foods extravaganza drew in a surplus of foodies this summer at the Javits Center in New York City. Everyone’s favorite food-connoisseur, the one and only Foodgod, made appearances at the Cookie Pop and Candy Pop booth where he indulged in an array of irresistible delicacies.

Foodgod gained his notoriety while being featured as a regular on Keeping Up With The Kardashians. He continued to grow his online presence as an esteemed food lover as time went on, making him now one of the most renowned foodies internationally in the world. His passion for food even led him to change his legal name to Foodgod. 

SNAX-Sational Brands generated three days full of sweet treats at the Sweets and Snacks Expo from June 12-14. Making a special appearance on June 13, fans were able to meet Foodgod himself while indulging in the delicious treats showcased at the Cookie Pop and Candy Pop booth. 

Commemorating the all-new launch of the Nutter Butter flavor, attendees were treated with the exclusive new taste and comforted with Foodgod’s very own favorite flavor, Sour Patch Kids.

“I have eaten at least 17 bags of Candy Pop Sour Patch Kids popcorn this year. When the first case arrived at my house, I went through them so quickly. It tastes like a delicious sweet and savory party in your mouth. It is beyond,” said Foodgod regarding the flavor. 

With such a wide variety of flavors, fans were more than taken care of at the booth. From the new Cookie Pop Popcorn Nutter Butter® made with real Nutter Butter® cookie pieces, to the Cookie Pop Popcorn OREO® made with real OREO® cookie pieces, or the Cookie Pop CHIPS AHOY® made with real CHIPS AHOY!® cookie pieces, it’s safe to say attendees were in for a sweet treat!

As one of Foodgod’s favorites, the Candy Pop Popcorn SOUR PATCH KIDS® made with SOUR PATCH KIDS® Bitz has stormed the nation, becoming an easy fan-favorite. Other Candy Pop assortments included Candy Pop Popcorn SNICKERS® made with SNICKERS® Pieces, Candy Pop Popcorn M&M’s® Minis made with M&M’s® Minis candy and Candy Pop Popcorn BUTTERFINGER® made with real BUTTERFINGER® candy.

In partnership with the Ryan Seacrest Foundation, SNAX-Sational has promised to donate a portion of all sales of the Candy Pop and Cookie Pop flavors to Children’s Hospitals around the United States. Follow online at @cookiepop_candypop for more brand info and @ryanfoundation for updates on the organization’s work.

Foodgod at the Cookie Pop and Candy Pop popcorn booth at the Summer Fancy Foods via Startraksphoto.com / Michael Simon for use by 360 MAGAZINE
Foodgod poses with his favorite flavor Candy Pop Sour Patch Kids for a selfie while visiting the SNAX-Sational Brands Booth at Fancy Foods Show in NYC showcasing Cookie Pop and Candy Pop popcorn.
Foodgod at the Cookie Pop and Candy Pop popcorn booth at the Summer Fancy Foods via Startraksphoto.com / Michael Simon for use by 360 MAGAZINE
Foodgod has his hands full of his favorite Cookie Pop and Candy Pop popcorn flavors such as Nutter Butter, Sour Patch Kids and OREO at the Summer Fancy Foods Show in NYC on June 13th.

Photo Credits – Startraksphoto.com / Michael Simon

Breakfast graphic via 360 MAGAZINE

Nellie’s Southern Kitchen

 Nellie’s Southern Kitchen, a Jonas family experience honoring their matriarch’s timeless recipes, has officially opened the doors to its first West Coast location at MGM Grand in Las Vegas.

Helmed by Denise and Kevin Jonas, Sr. – the parents of Kevin II, Joe and Nick (the Jonas Brothers) and Franklin – in partnership with TLI Bedrock LLC, Nellie’s welcomes guests to a seat at the Jonas family table with nightly live music, generous hospitality and timeless Southern comfort food.

MGM Grand is the second restaurant location for Nellie’s Southern Kitchen, which began in Belmont, North Carolina. Nellie’s Southern Kitchen is a celebration of Nellie, Kevin, Sr.’s grandmother, who lived in Belmont working in the cotton mills by day and cooking delicious meals for her loved ones by night. Nellie combined music and food into nightly rituals around the table, forging the tight-knit traditions the Jonas family continues to this day. 

The opening celebration included appearances by Denise and Kevin Jonas, Sr., all four Jonas brothers and Danielle Jonas. Entertainment was provided by Jonas Group Entertainment artists including Olivia “LIVVIA” Somerlyn, Bailee Madison, Lanie Gardner, Hayley Orrantia, Hello Sisterand Terri Jo Box along with special guest Daniella MasonFollowing the party, the Jonas Brothers took the stage down the street at Dolby Live theater at Park MGM for their residency performance.

Authentic, Comforting Southern Cuisine

Nellie’s welcomes guests to a seat at the Jonas family table to enjoy recipes passed down from Grandma Nellie, and reimagined favorites from executive chef Mario Nichols, who was raised in North Carolina and began cooking soul food with his family at a young age.

  • Appetizers – Guests will feel right at home with a mix of Southern staples and delicious takes on favorites to kick off their meal. The Collard and Artichoke Dip with collards, artichoke and parmesan is an extra savory version of the beloved starter. A Las Vegas exclusive, the Southern Rolls feature BBQ chicken, creamy mac and cheese and collards rolled in a crispy fried egg roll, served with Nellie’s signature sauce. No meal is complete without a basket of Grandma Nellie’s famous pillowy Biscuits with cinnamon-honey butter and jam.
  • Entrées – Fans of traditional homestyle dishes will be enchanted by Nellie’s Chicken and Dumplins, a must-try Jonas family dish featuring chicken and house-made dumplins in a rich broth served over silky mashed potatoes, gravy and collard greens. For a unique variation on a seafood staple, guests can opt for Chef Nichols’ Shrimp and Grits with fried grit cakes and blackened shrimp topped with Cajun cream sauce and fresh pico de gallo. Guests also can enjoy fresh Fried Catfish filets, salt-and-pepper fried and served with coleslaw, french fries and house-made remoulade.
  • BBQ Essentials – Bringing backyard favorites to the dining table, Nellie’s offers an assortment of burgers, steaks and sandwiches served with classic sides. The Hawg Hill Pulled Pork Sandwich features pecan-smoked pulled pork tossed in a tangy sauce and served on a soft brioche bun with coleslaw. Guests looking for something heartier will enjoy the Carolina Burger made with specialty blended beef and served with chili, slaw, onion and mustard; as well as the Chef’s Choice Steak, featuring Chef’s selection of chargrilled steak and the option to add shrimp or lobster tail for a full surf-and-turf experience.
  • Lighter Fare – For those opting for something lighter, Nellie’s serves up scrumptious salads including the Nellie’s Cobb Salad with chopped romaine lettuce, grilled chicken, cherry tomatoes, diced bacon, bleu cheese and a boiled egg; as well as protein-packed plates such as the Grilled Shrimp Plate with grilled or blackened shrimp and grilled veggies. Other dishes include the Molasses Glazed Salmon, featuring wild-caught salmon tossed in a special South Carolina molasses glaze paired with roasted potatoes and green beans; and the Cajun Chicken Bowl with blackened chicken breast served with roasted potatoes and trinity corn.
  • Dessert – For the perfect send off, guests can indulge in Nellie’s rich Banana Pudding, which ismade with fresh bananas, layered and topped with whipped cream, then garnished with wafer cookies.

Transporting Belmont to Vegas

The folkloric aesthetic of Nellie’s Southern Kitchen, designed by OLY Studio’s Kate McIntyre, transports visitors to Kevin, Sr.’s upbringing in Belmont. The charm of small-town North Carolina is recreated through weathered barnwood, white shiplap cottage walls, and unique handmade furnishings and artwork inspired by the beautiful Smoky Mountains.  

Design highlights include:

  • Entrance – Guests enter through a sculptural hallway inspired by the quilts Grandma Nellie collected and are welcomed with her towering portrait, which celebrates Nellie’s simple-yet-remarkable life. Amongst other references, cotton from the mill is transformed to diamonds in her hair. A banjo and spoons at the front of her dress represent Nellie’s lifelong love of gathering friends and family around music and her home cooking.
  • Front Porch – The Front Porch invites diners to a bright space reminiscent of Grandma Nellie’s front porch, punctuated with birdhouses and hanging flowerpot-inspired chandeliers overhead. Table legs take on the form of tree trunks, signifying the beauty of the Belmont region beyond the cotton mills.
  • Bar(n) – Nellie’s bar area features playfully designed tables that sit atop horse legs, as if guests just pulled up to the stable. Kevin’s uncle always joked if he ever opened a restaurant, he would need a reserved table for knocking back a couple of beers after work – so Kevin and Kate fashioned tables that could give him a ride home, too.  
  • The Meadow – Private dining rooms evoke Belmont’s blissful meadows. Memories of running through freshly laundered sheets blowing in the wind inspire the wavy, cloud-like roof. Walls are adorned with merry paintings of blue skies, billowy clouds and green landscapes that complement the blues and greens in the rooms’ lush furniture.
  • Night Owl – Featuring live music nightly, Nellie’s moody back room is built around a state-of-the-art performance stage and A/V system designed by the same companies who oversee the Jonas Brothers’ concert experience. A captivating full moon light fixture juxtaposed with chandeliers emulating dew drops on blades of grass define the seated section, which is watched over by large owl portraits. Cozy couches with colors and textures inspired by nature offer a comfortable lounge vibe for both dining and enjoying music.

Nellie’s Southern Kitchen Partners Share Their Excitement:

TLI Bedrock LLC Principal Andrew Siegel: “It’s an incredible moment to finally introduce Nellie’s Southern Kitchen to the Las Vegas Strip. We’ve been proud to support the Jonas family in bringing their vision to life, and to work with the entire MGM Grand team led by the outstanding Mike Neubecker to deliver a truly fresh concept to Las Vegas.”

Kevin Jonas, Sr.: “My Grandma Nellie’s greatest desire was for people to enjoy themselves around her table and on her front porch; everyone was welcomed. We’re so proud to celebrate the opening of Nellie’s Southern Kitchen in Las Vegas, where we can share her time-honored recipes and gracious Southern hospitality to visitors from around the world.”

Denise Jonas: “Grandma Nellie was a special lady who prided herself on making sure everyone felt welcome and well taken care of.She would love thatwe’re keeping her traditions alive and providing guests from all walks of life a place that feels like home.”

Kevin Jonas II: “Nellie’s Southern Kitchen is a perfect reflection of our family’s passion for food and music. And the fact that we introduced Nellie’s the same weekend our Las Vegas residency kicked off couldn’t be better.” 

Joe Jonas: “Our family’s connection to Las Vegas has always been strong as we’ve performed here many times over the years, and it feels very special to now have a permanent piece of our family history in the city for everyone to enjoy.”

Nick Jonas: “In many ways, Nellie’s is a celebration of what people love about Las Vegas – amazing food, great vibes and entertainment. We’re excited to officially open the doors to share all of this with our fans while commemorating our Great-Grandmother’s legacy.”

Franklin Jonas, said, “Having worked at Nellie’s Belmont location for several years, I’ve had a first-hand look at the warm community it creates for both guests and employees, which makes everyone feel welcomed. When you add Great-Grandma Nellie’s recipes and live music, there’s a level of comfort and fun that makes Nellie’s feel different from every other restaurant.”

Nellie’s Southern Kitchen is located in The District opposite the MGM Grand Garden Arena. It is open for lunch and dinner daily from 11 a.m. – 10 p.m. Reservations are available on OpenTable and MGM Grand’s website.

ABOUT NELLIE’S SOUTHERN KITCHEN

Nellie’s Southern Kitchen is a family friendly dining and entertainment experience celebrating the comfort food, hospitality, great music and Southern charm of the Jonas family’s 1769 roots in North Carolina. The inspiration for Nellie’s Southern Kitchen comes from Nellie Jonas, Kevin Jonas, Sr.’s grandmother, who lived in Belmont, North Carolina until she passed in 2011. Belmont is Kevin, Sr.’s hometown and the restaurant’s original location, which opened in 2016. Nellie’s second location is now open at MGM Grand in Las Vegas. The restaurant is a partnership between the Jonas family and TLI Bedrock LLC, a New York City-based investment firm. For inquiries or more information, please contact info@nelliessouthernkitchen.com

ABOUT JONAS GROUP

Back in 2005, while Kevin Jonas, Sr. was managing his sons – GRAMMY-nominated, multi-platinum-selling group, Jonas Brothers – he formed what would later evolve into Jonas Group Holdings, LLC.  Offering a diversified portfolio of entertainment, marketing and development services, including talent management, music publishing, branding partnerships, as well as audio, television & film production, the Jonas Group family of companies is a globally recognized force, helping all kinds of talented individuals realize and harness their full potential in all areas of their career.  The dynamic company values quality over quantity with the belief that authenticity, vision and hard work are key to success.  Leading these efforts alongside Kevin is Phil Guerini, Chief Executive Officer of Jonas Group Entertainment and George Kreis, Chief Strategy & Operations Officer of Jonas Group Holdings, LLC.

ABOUT MGM GRAND

MGM Grand Hotel & Casino is “The Entertainment Authority,” creating the ultimate Las Vegas experience.  A variety of accommodations serve every need while guests discover signature dining by celebrity chefs including Tom Colicchio’s Craftsteak, Michael Mina’s International Smoke, Wolfgang Puck’s Bar & Grill, Michelin three star restaurant Joël Robuchon and Morimoto Las Vegas. In addition to a pampering spa and salon and an elaborate 380,000-square-foot conference center, the resort offers a wide-range of world-class entertainment at the Grand Garden Arena; the epic KÀ by Cirque du Soleil; world-famous dance crew Jabbawockeez; master illusionist David Copperfield; Topgolf Las Vegas; Brad Garrett’s Comedy Club; and Hakkasan Las Vegas. MGM Grand is owned by MGM Resorts International (NYSE: MGM). For more information and reservations, visit HERE, call toll free at (877) 880-0880 or find us on Facebook and Twitter or follow our blog.

ABOUT OLY STUDIO

OLY Studio is a San Francisco Bay Area-based company, owned and operated by Kate McIntyre and her design partner Brad Huntzinger. The two have been creating elegant designs and crafting high-end furnishings for consumers, design customers and hospitality for over 20 years. OLY Studio designed and furnished the original Nellie’s Belmont and is excited to again collaborate with the Jonas family and its partner TLI Bedrock LLC, exclusively designing and crafting the furniture, lighting and décor for Nellie’s Las Vegas. Find OLY at Olystudio.com and on Instagram @oly.studio.

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

Alex Bogdan illustration for 360 MAGAZINE casino and gaming article

Fifth Street Gaming × Ojos Locos

Las Vegas-based Fifth Street Gaming (FSG) and Dallas-based Ojos Locos Sports Cantina announce their agreement to collaborate on the first U.S. hotel-casino dedicated to the Latino community. Replacing the Lucky Club Hotel & Casino at 3227 Civic Center Drive in North Las Vegas, the renovated and rebranded resort will feature Ojos Locos Sports Cantina as its dining, entertainment and nightlife centerpiece. Renovations are scheduled to be complete in December 2022.

We are gratified to join together on this endeavor with Ojos Locos, a vibrant and growing brand which has, over the last 12 years, established itself as a national leader in providing authentic hospitality experiences to the Latino community,” said Seth Schorr, chief executive officer, Fifth Street Gaming.  “Their expertise, combined with our 15-year record of producing successful events designed for the Latino audience in Southern Nevada, makes them the ideal partner in this first-ever Latino-focused integrated gaming, dining and entertainment venture.” 

When the renovation is complete in December, the revamped property will house a 10,000-square-foot casino, 10,000 square feet of indoor/outdoor entertainment space and a restaurant able to accommodate nearly 300 guests. The hotel-casino will continue to offer a robust calendar of concerts featuring Latino artists, Mexican rodeos and food festivals.

We are excited and honored to collaborate with Fifth Street Gaming on this project, allowing us to bring the Ojos experience to Nevada,” added Laura Caudillo, vice president of marketing, Ojos Locos Sports Cantina. “We look forward to adding to the Latino community experience with our excellent service, delicious food and fun atmosphere.”

For more information about Fifth Street Gaming, visit HERE, and for more about Ojos Locos Sports Cantina, visit HERE

ABOUT FIFTH STREET GAMING
Fifth Street Gaming (FSG) is a full-service hospitality and casino management company based in Las Vegas. Recognized as one of the gaming industry’s top local independent management companies, FSG delivers excellence in guest experience, leadership and profitability. With a diverse portfolio of thriving Las Vegas casinos and gaming taverns, innovative restaurants and bar concepts and a revolutionary new eSports platform, FSG remains grounded in its foundation of entrepreneurial spirit and integrity. The company has catered to the Latino market since 2006, most notably through the operations of the Lucky Club Hotel & Casino and Silver Nugget Casino. For more than 15 years, FSG has served the Latino community and produced hundreds of concerts with Mexican and Colombian artists, Mexican rodeos and food festivals.

ABOUT OJOS LOCOS SPORTS CANTINA
Ojos Locos was founded in 2010, opening its first location in Dallas, Texas. Built to cater to the Latino community, Ojos Locos offers comfortable laid-back sports cantina where guests can sit back and relax after a hard day’s work, watch their favorite team play, party with friends, dine with family and enjoy outgoing and friendly service by one of the cantina’s “chicas coquetas y Bonita.”  

¿Qué es Ojos Locos? Ojos Locos means Crazy Eyes in inglés. When guests enter, they see state-of-the-art, wall-to-wall HD TVs broadcasting deportes all day. Not the typical sports cantina, Ojos Locos offers delicious, made-from-scratch Mexican comida, ice-cold 29-degree-Fahrenheit cerveza and crazy drinks to keep patrons coming back for more. With 18 locations in three states across the country, Ojos Locos is growing rapidly.

South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE

South Beach Festival

The 21st annual Food Network & Cooking Channel South Beach Wine & Food Festival was held Thursday, February 24, as produced by Capital One (SOBEWFF®). Hosted at the Continuum’s The Patio restaurant, guests indulged the highest quality cuisine with breathtaking oceanfront views.

The event saw the likes of The Food Network’s ‘Chopped judges Amanda Freitag and Marc Murphy. Collaborating with The Patio’s Executive Chef Claudio Lobina, the chefs worked together to contribute to the official Intimate Dinner Series. Guests were treated to a prestigious four-course dinner menu sporting international delights made by some of the most renowned chefs in the business.

While in attendance, the festival sported live music from the Frost School of Music during the pre-dinner reception before the extravagant dinner began. ‘Chopped’ co-stars Amanda Freitag and Marc Murphy greeted guests with a speech and detailing on their menu for the night. Valentina Abbona from Marchesi di Barolo winery, too, explained the rich history of wines that were served on the night of the festival. The Patio’s Chef Claudio Lobina topped off the night by serving the final course.

Managing Director of the Continuum Rishi Idnani spoke about the esteemed event, stating, “Our third year of participation during this year’s South Beach Wine & Food Festival proved to be an extraordinary evening of culinary brilliance for guests at The Patio. This sensational collaboration between Amanda Freitag, Marc Murphy and our very own Chef Claudio Lobina, gave our residents and attendees a world class experience in gastronomic indulgence.

“It was tremendous to see the highlight on our property’s social calendar mark the beginning of life resuming back to its normal splendor here in South Florida. On behalf of the entire Continuum management team, I would like to thank the festival’s organizing committee, together with the sponsors and our patrons for helping to make this third dinner installment a resounding success.”

Amongst the divine menu that was curated in collaboration with all three chefs was: Mini Lamb Meatballs with Pistachio Pesto and LabneProsciutto, Gruyere and Basil PinwheelsSicilian Risotto AcquarelloBaked Feta with Shredded Phyllo and Apricot-lime CoulisZa’atar Honey and Chili OilSeared Sea scallops served over Leek and Parmesan Risotto, and Milano Roasted Duck served with a Saffron Cream and Orange Coulis. Chocolate Mousse Parfait was presented as dessert for guests. Southern Glazer’s Wine & Spirits provided various international wines throughout the course of the night as well.

South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
South Beach Wine & Food Festival event photos via World Red Eye for use by 360 MAGAZINE
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.

Allison Christensen for use by 360 Magazine

LISTERIA OUTBREAK

If you are a frequent buyer of bagged salad or vegetable greens items, you will want to proceed with caution during consumption for the next few weeks.

Dole Fresh Vegetables announced on December 23, 2021, that there would be a recall of 180 different packaged salads due to probable contamination with Listeria monocytogenes. The recall affects nine different brands, including Dole-branded salads, Ahold, Lidl, Kroger, Little Salad Bar, Marketside, Naturally Better, Nature’s Promise and Simply Nature. 180 products were spread through 25 states in total.

The Centers for Disease Control and Prevention (CDC) issued an announcement stating there is an investigation underway to examine the listeria outbreak that connects to two separate packaged salads produced by Dole. Research is ongoing to determine if more products may be affected.

The recall is directly linked to Dole’s Bessemer City, North Carolina, and Yuma, Arizona, production facilities. Listeria monocytogenes were discovered in a Dole-branded Garden Salad package at the site in North Carolina, as well as a package of shredded iceberg lettuce from the Yuma location, via the US Food and Drug Administration (FDA).

Operations at both spots have been halted to ensure cleaning and sanitation procedures are followed through.

Products in the recall lot

  • Packaged products consisting of mixed greens, garden salads, Caesar kits and varying types of salads in bags or clamshells
  • “Best if used by” dates from November 30, 2021, to January 8, 2022
  • Product lot code begins with the letter “N” or “Y” found in the upper-right corner of packages

A full list of recalled products can be found HERE.

To stay safe…

Dispose of recalled packaged salads and follow cleaning procedures to ensure your space is clean.

Call your healthcare provider if you experience any of the following symptoms following the consumption of packaged salads:

  • Pregnant individuals encountering fever, fatigue and muscle aches. Listeria can result in pregnancy loss or premature birth, as well as serious illness or death in newborns.
  • Non-pregnant individuals may suffer headache, stiff neck, confusion, loss of balance and convulsions, paired with fever and muscle aches.
Lexus Restaurant Gif by Reb Czukoski for use by 360 Magazine

INTERSECT BY LEXUS – NYC

Eccentric, experimental, exquisite – all are adjectives that best describe dinner at Intersect NYC

Intersect NYC is a co-operative project between Lexus and Union Square Hospitality Group, with additional locations in Dubai and Tokyo. Union Square Hospitality Group collaborates with a wide array of businesses: Anchovy Social (DC), Blue Smoke (NYC) and LoBall (NYC).

Intersect by Lexus is a dynamic and delicious encounter hosted in a handful of tech-forward cities where charismatic epicures, who themselves break the mold, are immersed in the automotive giant’s ecosystem without physically driving nor owning one of their vehicles. The venue can be defined as “a manifestation of omotenashi, a Lexus core value characterized by an unwavering commitment to exceptional hospitality.” Omote means public face, and “nashi” means nothing; omotenashi ultimately meaning that everything produced comes from the heart with honesty and no concealment. 

Situated in the trendy Meatpacking District of New York City amongst chic shops and nightlife, the physical unit of Intersect features an unrivaled open-air market, complete with a lounge, restaurant, and event space. The two-level, square-like locale houses an immersive environment of edible delights and whimsical handmade cocktails. The experience can be best described as living through the magic that is an episode of travelling host and star Anthony Bourdain‘s Parts Unknown. The overall atmosphere emits a decadent, intuitive and contemporary feel. Situated throughout the space are a vast assortment of cookbooks on mantelshelves, including The Thousand Dollar Dinner: America’s First Great Cookery Challenge by Becky Libourel Diamond. One particularly intriguing structure is an accent wall designed by lauded Japanese interior designer, Masamichi Katayama of Wonderwall. The installation, in close proximity to a black metal stairwell, is illuminated with recessed lighting and encased in glass, creating a moment where severe modernity meets the magical. The private dining room is an intimate space where an array of occasions can be held, wedding receptions, corporate gatherings and pop-ups in a reclusive yet bespoke setting. Intersect by Lexus is an ideal place for guests to be entertained, inspired, and educated, and serves as a conduit where ideas, people, and culinary creations unite.

The kitchen interchanges every six months – an ever-growing and evolving list of impressive artisanal cooks fabricate their own menu to challenge and delight visitors. Intersect by Lexus welcomed its seventh Restaurant-in-Residence, New Orleans’ Creole eatery, Compère Lapin. Chef Nina Compton owns and operates the New Orleans restaurant in tandem with Bywater American Bistro (BABs) where it is a well-loved hit in the Big Easy. 

Compton is the third chef chosen this year, and is a James Beard Award-Winner and Top Chef: New Orleans runner-up. Chef Compton graduated from The Culinary Institute of America in 2001 and first embarked on her remarkable professional career at Daniel in NYC. Chef Compton blends her signature Gulf coast ingredients with island flavors. Compton hails from Saint Lucia and her bill of fare is an array of Caribbean and Cajun-inspired dishes, such as dover sole meuniere and hot chicken. 

Currently, Intersect NYC is led by classically trained Executive Chef Nickolas Martinez, the former executive chef of Foragers. Chef Martinez established his own culinary identity through his Midwestern roots and passion for French techniques. Chef Martinez, like Chef Compton, graduated from the Culinary Institute of America. As executive chef, Chef Martinez prides himself in creating a “space dedicated to the ethos of the Lexus lifestyle, and a home to a unique dining experience.” 

This three-star Michelin restaurant remains on the minds some of the most influential critics, as well as in the memories of all those who have explored the flavors and festivity firsthand. The service, presentation and wine pairings are unprecedented in their attention to palettes and details. 360 MAGAZINE had the opportunity to enjoy the pour deux menu among other enticing choices, sampling many of the most acclaimed dishes currently in circulation.

We began with two cocktails: the Ruby Lo-Ball and the Best Bank Punch. The Ruby features a fruity concoction of port wine, apple, ginger, and soda, for something refreshing with a bit of a snap, while the Punch, a drink of vodka, lillet, thai basil, passionfruit, and Sirop JM was both stronger and herbier. While both served up a revitalizing and uncommon flavor dynamic, we preferred the Ruby Lo-Ball as our cocktail of choice. After these early drinks, 360 turned to wine for the remainder of our meal. With a divine wine-list curated alongside the main dinner menu, every choice is certain to impress, and 360 was utterly charmed by our choices. A Bourgone Aligote, a very dry white French wine, as well as a Zind Chardonnary, a white blended with fruity notes that was not very oaky but with a sense of tartness, dazzled.

The food itself surpassed all expectations, proving the multifaceted style of the space extended to the delectable food. For our appetizers, we selected the hush puppies with cilantro crema, a light and delicate take on a classic, as well as the Louisiana barbecue shrimp with chervil and baguette and the stuffed back crab served with uni butter and charred lime. All these impressed – the upscale takes on Southern classics captivated a certain sense of comfort while still being creative, decadent, and extravagant. This tradition continued into the entrees, where 360 pursued the “pour deux” – for two – menu, where one large serving plate is presented to two diners to share. This is not only a meal for romantic evening – everyone from couples, to friends, to business partners took part in this unique savory affair. 360 sampled both the hot fire chicken with red beans and rice as well as the dover sole meuniere with brussels sprouts amandine served with celery root and parsnip puree. The sole, perfectly baked in a warming butter sauce, as well as the succulent and crispy chicken with a fiery side, left our team more than satisfied with its mouth-watering excellence. An airy mango sorbet cooled things off before our main dessert, chocolate with passionfruit and a cashew croquant, an ambrosial finish to a perfectly piquant meal. 

Intersect NYC, from its style to its connoisseurs to its ambitious culinary pursuits, enamored 360 all the way through. For a sleek and satisfying adventure, Intersect NYC is the ultimate dinner venue.

Article by: Vaughn Lowery, Armon Hayes, Elle Grant, McKinley Franklin

Tin city, 360 MAGAZINE

TIN CITY

WATCH BRILLIANCE COME TO LIFE FOR REVOLUTIONARY WINE, BEER & SPIRIT MAKERSIN THE PASO ROBLES, CA FILM “TIN CITY” – AVAILABLE ON VIDEO FOR THE HOLIDAYS

This full-length documentary film that follows artisan makers who’ve changed their lives and risked it all to create their own brandsis currently open for pre-order and available on demand November 26, 2019

Calling all foodies, oenophiles and travel junkies, this inspirational film is a must for your holiday bucket list, not to mention your friends and family gift list. Alluring and heartfelt, Tin City tells the story of passionate wine country craft makers whose permanently stained hands, aching backs, and barrels of dreams weigh heavy on the mind. These are the proud battle scars of Paso Robles’ small lot wine, beer, spirit, and cider makers making a name for themselves, and a home for their barrels, in Tin City, USA. Watch the trailer here.

The film takes place inside the concentrated industrial village of Tin City hidden away in the heart of Paso Robles Wine Country—a wine region within a wine region. Over the past five years, this industrial epicurean playground has grown into a mecca for food and wine travelers from around the world. Ever watchful, director Dina Mande of Juice Media has caught it all over the last couple of years. Anyone who yearns to quit their job, risk it all, strike out on their own, and live the dream will appreciate the stories of these passionate entrepreneurs.

“The documentary pulls back the curtain and allows viewers to dive past the average wine tasting room banter,” Mande said. “You actually get to meet these creative souls and understand the vision behind true boutique wine, cider, and craft beer. This is the unmistakably human element within the bottle. Once you know their stories, it only deepens what’s in your glass.”

Roll up your sleeves and lean in. A through-line of rebellion connect this motley crew of artisans, and their stories, and sips, are born of grit, risk, and irreverence. Fierce in their passion and prolific in their execution, these oft misunderstood masterminds are the beating heart of this film.

“There is an allure; putting a vine in the ground and, many years later, having that thing be so much bigger. There is a linear component to the moment of consumption, going all the way back to the field,” says Aaron Jackson, winemaker and proprietor at Aaron Wines, in the opening scene. “There are very few things we consume in this world that give people that much joy and connect those two processes.”

Recently celebrated at San Luis Obispo Film Festival, Newport Beach Film Festival and LA’s LaFemme Film Festival, Tin City was acquired for North American distribution by Gravitas Ventures, is currently available for pre-order on iTunes, and will be available through VOD on Amazon.com November 26th, 2019, the perfect film to inspire holiday wine and food pairing!
More than “spirited,” these artists are pushing the bounds of the status quo. From small lot wine to dry hopped cider, each workspace is a universe unto itself. Craft producers interviewed and featured within the film include Aaron, Benom Wines, Brian Benson Cellars, Clos Solene, Desparada, Field Recordings, Giornata, Jacob Toft, Lefondusac, Levo, Nicora, ONX Wines and Turtle Rock Vineyards. Tin City is also home to a clutch of unique cidermakers (Tin City Cider), brewers (BarrelHouse Brewing Company), distillers (Wine Shine), and foodie artisans (Negranti Creamery and Etto Pasta).

About Gravitas Ventures

Gravitas Ventures, a Red Arrow Studios company, is a leading all rights distributor of independent feature films and documentaries. Founded in 2006, Gravitas connects independent filmmakers and producers with distribution opportunities across the globe. Working with talented directors and producers, Gravitas Ventures has distributed thousands of films into over a hundred million homes in North America – over one billion homes worldwide. Recent releases include Armstrong, directed by David Fairhead; Above the Shadows staring Olivia Thirlby, Megan Fox and Jim Gaffigan; The River and the Wall, directed by Ben Masters; Score: A Film Music Documentary; California Typewriter; Legion of Brothers; Katie Holmes’ feature directorial debut; All We Had, Colin Hanks’ All Things Must Pass; and Being Evel from Academy Awardwinning director Daniel Junge and producer Johnny Knoxville.

More about Dina Mande and Juice Media

Dina Mande a multidimensional director, editor and producer who lives to discover energetic visual stories that connect heart and mind. Mande has filmed interesting people, fantastic places, lush vineyards, and spent years working in entertainment and advertising with clients like HBO, Warner Bros, Paramount, Discovery Channel, Lifetime, Disney, Sony and Fox. Having made the move from Hollywood to Paso Robles in 2009, and as founder of Juice Media, Mande has continued to expand her horizons, winning over 20 Addy Awards and 2 Telly awards. She’s the director behind the popular viral web series “Paso Wine Man,” which has become a cult phenomenon within the wine world. She’s also directed over 80 episodes of the hit web series “California Dream Eater” for Visit California out of Mering Carson, garning over 100 million views. With an unwavering love for telling bold, unforgettable stories, Mande continues to chase down inspiration, camera first. For more on Dina Mande and Juice Media, go to www.hellojuice.com.

LA Times, The Taste 2019, The Taste LA, Vaughn Lowery, 360 MAGAZINE

LA Times The Taste

By Vaughn Lowery × Krish Narsinghani

The Taste LA‘s 10th anniversary didn’t disappoint. Held at the legendary Paramount Studios on Gower and Melrose in Hollywood. Opening night was nothing short of whimsical. Canopy lights draped the movie lot as people pranced throughout the evening with sips and bite-sized dishes in tow. The soon-to-be iconic event is hosted by the LA Times. If you’re seeking a savory night out with influential foodies, then this is your place.

Throughout the three day experience, various restaurants rotated booths to serve small bites and spirits. 360 Magazine favorites included Castaway, McConnel’s Fine Ice Creams and RiceBox. VIP ticket holders had access to an additional plethora of wines, lounge area and a personalized wine glass crafted by Signature Hand Engraving.

Ticket prices ranged from $115 to $200 USD for a VIP experience. Passes are all-inclusive and good for unlimited food, beer, wine and spirits tastings, plus all stage activities (including cooking demonstrations). The Taste 2019 left foodies satisfied and dreaming of LA’s hottest restaurants.