Vegas Goes Green! Celebrate St. Patrick’s Day with the Return of Celtic Feis at New York-New York Hotel & Casino, March 17
Day-Long Celebration Featuring Festive Parade, Live Entertainment, Traditional Irish Fare and More
Get ready to paint the town green as the Strip’s largest St. Patrick’s Day celebration, Celtic Feis, returns to New York-New York Hotel & Casino, March 17.
The popular annual Irish extravaganza will include a parade, live music, entertainment, traditional Irish Fare from Nine Fine Irishmen and much more. Festivities will begin at 10 a.m. with ticket prices starting at $20 per person.
“For more than a decade,
Celtic Feis has been a beloved tradition at New York-New York
and has become The Strip’s most vibrant St. Patrick’s Day celebration,”
Mike Neubecker
President & COO of New York-New York & MGM Grand
“Our team works hard to make each year better than the last and we look forward to having both locals and visitors enjoy this year’s festivities.”
Celtic Feis will kick into high gear with a foot parade led by a traditional Irish pipe band starting at the main valet entrance and continuing through the property to the celebration headquarters on the Brooklyn Bridge. The parade is complimentary and open to the public.
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Guests can commemorate the day with exclusive merchandise for sale and Instagram-worthy photo opportunities. Live entertainment will continue on the Bridge through midnight.
Nine Fine Irishmen will serve its traditional Irish fare including signature dishes such as beer n’ cheese dip, shepherd’s pie, Irish bangers, corned beef and cabbage, and more.
For more information and to purchase tickets, click here.
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NEW YORK-NEW YORK HOTEL & CASINO
Inspired by the famous energy and landmarks of the iconic original, New York-New York offers all the excitement of the hotel’s namesake, from the thrilling Roller Coaster to tantalizing restaurants including Gallagher’s Steakhouse and Nine Fine Irishmen, an authentic pub offering the best of Irish drink, food and music.
New York-New York is home to Terry Fator’s “Who’s the Dummy Now?” and Mad Apple, a delicious, wickedly fun Cirque du Soleil cocktail of music, comedy, magic and mayhem putting NYC nightlife under the Las Vegas lights. Centrally located on the Las Vegas Strip and adjacent to The Park, New York-New York is home to a selection of Strip-front dining and retail destinations including a two-story flagship Hershey’s Chocolate World, Shake Shack and Tom’s Watch Bar.
New York-New York is operated by MGM Resorts International. For more information and reservations, visit newyorknewyork.com, call toll free at (866) 815-4365, or find us on Instagram, Facebook and Twitter.
SOURCE: VegasPublicity.com
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Is Vegas Pouring Somm-Approved Wine from a Can? – We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
![](https://dailyovation.com/wp-content/uploads/2024/08/Kristin-Our-Story.webp)
Nomadica Wines ‘s Owner Kristin Olszewski
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-approved wine.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines14-1017x1024.jpg)
Nomadica Wines ‘s Owner Kristin Olszewski; Source: instagram.com/nomadica
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines20-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines7-714x1024.jpg)
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines10-927x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines8-931x1024.jpg)
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines12-1024x1016.jpg)
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines22-896x1024.jpg)
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines18-877x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines15-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines13-1024x668.jpg)
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines4-918x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines19-852x1024.jpg)
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines11-921x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines3-844x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
AFM, Vegas Bound Gets Early Sign-Ups! From A24, LionsGate, Voltage, StudioCanal, Neon, Pathe
American Film Market (AFM)Vegas Bound Gets Early Sign-Ups! From A24, LionsGate, Voltage, StudioCanal, Neon, Pathe
The American Film Market ® (AFM®) announces the current lineup of participating Exhibitors for its upcoming 45th edition, scheduled for November 5-10, 2024.
This year marks a significant milestone as the American Film Market relocates to the Palms Casino Resort in Las Vegas for the first time.
With American Film Market is still four months away, Exhibitor registrations are surging, with early sign-ups far surpassing previous years. Currently, 145 sales, production, and distribution companies, along with international trade organizations, film commissions, and national umbrella stands from 25 countries have secured spaces in The Palms’ Fantasy Tower, AFM’s designated hub.
The ongoing influx of Exhibitor commitments establishes serious momentum for the Las Vegas show and indicates that AFM 2024 will exceed recent participation levels.
Exhibitors to date include major international companies and organizations such as v, Telepool GmbH, The Match Factory, Trust Nordisk, Unifrance, The Veterans, Vision Films, Inc., Voltage Pictures, WestEnd Films, WME Independent, and XYZ Films, among many others.
Buyer and Attendee participation is also running strong since registration opened in mid-June, with participants from 45 countries already registered. Organizers estimate total participation to come from more than 80 countries.
Early commitments from Exhibitors and Buyers underscores the event’s global significance and returning confidence in the business. The convenience of hosting all participants and Market activities in a single location, including AFM Screenings at The Palms’ Brenden Theatres and The AFM Sessions, also is welcomed by Exhibitors and Buyers alike.
AFM 2024 will be a landmark event for global content, offering unparalleled opportunities for discovering the newest independent film and TV productions and projects and an energetic and efficient environment for business transactions, networking, knowledge sharing, and educational opportunities. Further details about AFM Exhibitors and the comprehensive event schedule, conferences and speakers will be announced in the coming weeks and months.
For the Current List of AFM Exhibitors, visit: americanfilmmarket.com/exhibitor-list-2024
For More Information on AFM and to Register, visit: americanfilmmarket.com.
About the American Film Market® (AFM®)
The AFM is where the global film and television business comes to life every November. The only independently produced international sales market, hundreds of finance, production, sales and distribution companies and thousands of professionals from every segment of the industry, convene at AFM for six days of discovery, development, deal making, networking, marketplace discussions and world-class conferences. The AFM is produced by the Independent Film & Television Alliance® (IFTA®) and serves as the annual fundraiser for the association.
About the Independent Film & Television Alliance® (IFTA®)
IFTA is the global trade association for independent film and television production, finance, distribution, and sales companies. The organization represents the independent sector before governments and international bodies and provides significant entertainment industry services to independent companies around the world.
About Palms Casino Resort
Palms Casino Resort is a trailblazer as the first Las Vegas resort fully owned and operated by a Native American tribe, the San Manuel Band of Mission Indians. With 766 hotel rooms and suites across two towers, Palms offers a dynamic mix of bars and restaurants including the acclaimed steakhouse Scotch 80 Prime, the popular A.Y.C.E Buffet, and celebrity chef-driven eateries including Mabel’s BBQ by Chef Michael Symon and sky-high dining at Vetri Cucina from Chef Marc Vetri. Home to live entertainment venues, and unique lifestyle experiences within a redesigned 95,000-square-foot casino, amenities include free valet and self-parking, The Pearl (a 2,500-seat concert theater), Ghostbar Rooftop Lounge, The Spa & Salon, the Brenden Theatre 14-screen cinema, over 190,000 square feet of meeting space, and nearly 600 units at Palms Place condominiums. Sammy’s Island at Palms Pool, named after rock legend Sammy Hagar, offers island fun and laid-back vibes. Palms features innovative suites like the Hardwood Suite for basketball fans, the Kingpin Suite for bowling enthusiasts, and many more theme suites. The Sky Villa suites, with masterful artwork and private pools & terraces, with breathtaking views of the Strip provide unmatched luxury for unforgettable experiences. Located just west of the Las Vegas Strip off I-15 on Flamingo Road, Palms Casino Resort is owned by The San Manuel Gaming and Hospitality Authority (SMGHA), an affiliate of the San Manuel Band of Mission Indians. For more details, visit palms.com or the Palms Press Room.
Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability
Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability
At the prestigious MICHELIN Awards Ceremony held at the InterContinental Hotel Saigon, a notable achievement was celebrated within the realm of sustainable gastronomy: Nén Danang, a pioneer in Vietnam’s fine dining scene, was honored with the 2024 MICHELIN Green Star for Excellence in Sustainability. As the first Vietnamese restaurant in the world to be recognized, as well as the first in Vietnam, this accolade underscores Nén’s commitment to innovative and environmentally conscious practices that set a benchmark for the industry.
The Michelin Green Star, a prestigious annual award, celebrates restaurants leading the industry in sustainability. Highlighting establishments that uphold rigorous ethical and environmental standards, this accolade recognizes those who collaborate with sustainable producers and suppliers to minimize waste and reduce or eliminate plastics and other non-recyclable materials. To date, only 540 restaurants worldwide have earned this honor, offering dining experiences that not only exemplify culinary excellence but also demonstrate exceptional eco-friendly practices. These restaurants serve as beacons of inspiration for both enthusiastic foodies and the broader hospitality industry.
Nén Danang, under the visionary leadership of Chef Summer Le and her partner Leon Le, has been instrumental in redefining what it means to dine sustainably. With a culinary philosophy deeply rooted in the principles of ethical and environmental stewardship, Nén sources 99% of its ingredients locally, including from its own farms, thereby supporting Vietnam’s local economies and artisans while minimizing environmental impact. This approach not only ensures the freshest ingredients but also fosters a strong connection with the community and the natural world.
The restaurant’s Sto:ry Menus exemplify this ethos, merging rich Vietnamese traditions with inventive dining experiences. Each dish is a celebration of nature and a narrative of culture, crafted to offer a multi-sensory delight that evokes emotions ranging from joy to nostalgia. Notably, their Sto:ry Menu #5 is a zero-waste venture that transforms everyday ingredients, such as eggshells into noodles, showcasing an innovative approach to sustainability.
The core of Nén’s culinary identity lies in its commitment to ‘Conscious Vietnamese cuisine.’ The restaurant’s ethos—origin, aesthetic, intention, balance, emotion, and presence—guides its culinary choices. Each aspect, from the sourcing of ingredients to the final presentation, is thoughtfully curated to enhance the dining experience, making every meal an event of conscious consumption and enjoyment.
Nén’s unique approach to cuisine also reflects in its name, derived from a humble but flavorful ingredient found in Central Vietnam’s kitchens. This reflects the restaurant’s philosophy: finding potential in the overlooked and elevating it to something extraordinary. It’s about transforming simplicity into splendor, turning each meal into an exploration of the hidden depths of Vietnamese culinary traditions.
Located next to Nén Farm in Da Nang, the restaurant serves as the flagship for a brand that is deeply invested in research and sustainability. Despite challenges like a temporary closure during the Covid-19 pandemic, Nén Danang reopened in 2023 with renewed vigor and a continued focus on its sustainable mission. This commitment culminated in receiving Vietnam’s first and only MICHELIN Green Star in 2024, a testament to its leadership in promoting a sustainable and ethically aware dining culture.
Through Nén Danang, diners are invited not just to eat, but to experience stories through flavors, where each dish serves as a dialogue between the chef and the earth, a narrative that continues to inspire both food enthusiasts and culinary peers around the world.
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Music legends head to Vegas! Metallica And Billy Joel To Headline Allegiant Stadium In Las Vegas February 25 -26 2022
Two of the most iconic names in music history, Metallica and Billy Joel, are taking over Allegiant Stadium in Las Vegas February 2022.
Two of the most iconic names in music history are taking over Allegiant Stadium in Las Vegas for one epic weekend this February.
The weekend kicks off on Friday, Feb. 25, 2022 with an unforgettable performance from one of the most influential and successful rock bands in history, Metallica, who will be joined by Greta Van Fleet.
Then, one of most popular recording artists and respected entertainers in the world, Billy Joel, will perform at the stadium on Saturday, Feb. 26, 2022.
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Metallica presale tickets will be available to Legacy Fan Club members at 9 a.m. PT and General Fan Club members at 11 a.m. PT on Tuesday, Oct. 26.
Related: Las Vegas newest luxury steakhouse is arriving soon
American Express® Card Members can purchase Billy Joel tickets before the general public beginning Tuesday, Oct. 26 at 10 a.m. PT. Raiders presales begin Thursday, Oct. 28 at 9 a.m. PT for Billy Joel and 10 a.m. PT for Metallica.
Related:
Bobby Flay’s newest restaurant in Las Vegas opens
Live Nation, Ticketmaster and Allegiant Stadium customers will have access to presales beginning at 11 a.m. PT for Billy Joel and 12 p.m. PT for Metallica on Thursday, Oct. 28. All presales will end Thursday, Oct. 28 at 10 p.m. PT. Tickets for both shows go on sale to the general public Friday, Oct. 29 at 10 a.m. PT at ticketmaster.com.
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1000 Stories Wines delivers Crowd-Pleasing Big, Bold taste with Bourbon Barrel Aged Zinfandel
1000 Stories Wines delivers Crowd-Pleasing Big, Bold taste with Bourbon Barrel Aged Zinfandel
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
For our social media, our Instagram is 1000 Stories Wines. We have a Facebook, a YouTube, and TikTok.
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PirateFestLV 2024 March 23 – 24: Family Fun in Vegas at Craig Ranch Park to Benefit Paradise Ranch Foundation
PirateFestLV Announced for March 23 – 24 at Craig Ranch Park to Benefit Paradise Ranch Foundation
Pirates of the Caribbean Stars: Lee Arenberg, Kevin McNally, and Martin Klebba!
PirateFestLV 2024 anchors at March 23rd‐24th at scenic Craig Ranch Park. PirateFestLV is the largest Pirate and Fantasy Renaissance Festival in the West.
This family fun event includes premium Las Vegas live entertainment, exotic foods, unusual games of skill and intrigue, and three separate bars to serve well-known signature cocktails.
Proceeds from PirateFestLV benefit the Paradise Ranch Foundation a 501C(3).
PirateFestLV 2024 Tickets
Regular pricing for adults $20.00 each, children (ages 5 ‐ 11) Children 4 and under are free. Military, First Responders, and Teachers use the discount code “THANKYOU” for $5.00 off your total order (must show ID at the gate).
The amazing festival performances include Gladius the Show with beautiful, powerful Clydesdale horses and their aerobatic gladiators sworn to protect the Pirate Fest realms. The battle between light and darkness colliding at the Gladius Arena is an experience for the ages!
Amazing Day of Adventure at PirateFestLV 2024
At the Captain’s challenge the audience must choose a side as the pirate captains do battle with swords, musket fire, and swoon beautiful maidens. The audience will cheer the loudest for their favorite captain and see who will win the prestigious title of Pirate Lord.
As if that is not enough to get their blood going, customers can also watch the stomach-turning talents of Cydeshow Cy the Sword Swallower!
Kids and their families will enjoy following the free Treasure Map throughout the event to complete super fun tasks and activities such as, tie ship’s knots; walk the plank, swab the deck, hoist the sails, get a pirate name, even make an eye patch or a fairy wand! There are tons of photo opportunities for the whole family.
Complete the map, and at the final X receive a Letter of Marque, collect pirate booty and become an “Official Pirate of PirateFestLV.”
One of the biggest hits with the wee ones is the Kid’s Cove stage, see the Pirate Puppet Show, magic acts, and interactive storytelling. Las Vegas Family Puppet Theater Co.’s handmade puppets are works of art in their own right.
After the show, visit the magnificent Mermaid pod. You might even see the elusive and beautiful mermaids sunning on their mystical beach! Spend time with our Captains to learn about pirate history, ships, uniforms, and naval traditions.
At the food court, world-class Whiskey Tasting is returning this year where patrons can sample the finest Whiskeys and Rum while learning the finer points of high‐quality spirits.
New this year, customers can enjoy the upgraded Pirate experience with the VIP package including a private parking lot and exclusive seating area for the daytime Gladius shows.
Saturday night, guests will have access to the celebrity panel with the stars of Pirates of the Caribbean Lee Arenberg, Kevin McNally, and Martin Klebba! VIP ticket holders get priority seating to the celebrity panel.
Tickets available at: https://wl.seetickets.us/
event/Pirate-Fest-2024/579955? afflky=piratefest
For more information, visit www.piratefestlv.com.Paradise Ranch Foundation was founded in 2011 to provide mental health services to families in need.
They provide Horse Assisted Therapy (HAT) and Interactive Behavioral Therapy to all with a focus on children with autism and our veterans with Traumatic Brain injuries and PTSD. It is well known, and research has proven that interactions with animals reduce stress, lower heart rates, and positively affect mental health and emotional states.
When we include a horse in our therapeutic sessions, they become a participating member of the therapy process. The horse can “tune in” to emotional states and recognize when the way you feel should be reinforced or reduced and the horse reacts accordingly. HAT is beneficial for many health disorders from depression, anxiety,
OCD, suicidal thoughts or other behavioral problems. https://paradiseranchlv.com/paradise‐ranchfoundation.
SOURCE: VegasPublicity.com
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2 comments on Vegas Goes Green! Celebrate St. Patrick’s Day with the Return of Celtic Feis at New York-New York Hotel & Casino, March 17